The Monmouth Baptist ladies' cook book

COLD SLAW. Mrs. James French. Cut cabbage very fine and drop into very cold water. When ready to serve, drain well and pour over it a dressing made by rubbing the yolks of two hard boiled eggs to a paste with one beaten egg, butter size of an egg, (or one-half cup of salad oil is better) the juice of a lemon, mustard, pepper, salt and sugar to taste. COLD SLAW. Mrs. J. H. Wallace. Two-thirds of a cup of vinegar, one egg, two tablespoons of sugar, one teaspoon of salt, half teaspoon of mixed mustard, and butter size of an egg. Stir until it boils. When cold pour over the shaved cabbage. This dressing is good for any kind of salad. DRESSING FOR COLD SLAW. , Mrs. W. S. Holliday. Two eggs well beaten, two-thirds cup of vinegar. one tablespoon of sugar, one heaping teaspoon of flour and small piece of butter. A little mustard if desired When these are beaten together, boil, pour over finely chopped shredded cabbage. CAULIFLOWER SALAD. Tie a head of cauliflower in cheese cloth and boil until tender, drain and sprinkle over it three tablespoonsful of lemon juice or two of vinegar and let cool. Before serving separate the flowerets and cover with French dressing in which is a little chopped parsley or wild sorrel. CELERY SALAD. Cut crisp celery into small pieces, add to it a little grated onion and two hard boiled eggs chopped fine, Mix and serve with white cream dressing. CHEESE SALAD. Mrs. T. E. Burtnette, Joy, 111. One cup of celery, cut fine, one-half cup of broken pecans, one-half cup of cheese cut into tiny cubes. Cover with mayonnaise dressing and serve on lettuce leaves. CHEESE SALAD. Shred lettuce mixed with grated cheese and served with French dressing is fine. CHERRY SALAD. M. B. Sexton. Use large sweet cherries, remove stones and fill cavities with nuts, filberts are best. Arrange on lettuce leaves and cover with mayonnaise. CHICKEN SALAD. Mrs. J. W. Sipher. Boil with chicken one pound of loin of veal until tender. Let stand till cool, then cut with a knife in small pieces. Be careful not to use the skin of the chicken or any of the gristle. Take equal parts of meat and celery, add juice of one lemon, one-half pound of English walnuts chopped. Season with salt, pepper and mix with mayonnaise dressing. Just before serving add one-half cup of whipped cream. CHICKEN SALAD. Mrs. Maggie Rugg, Kansas City. Mrs. Eliza Smith. Put one pint of vinegar and one cup of butter on stove to heat, but not to boil. Yolks of eight eggs, well beaten, with two tablespoons of mustard and one of salt. Stir these slowly into the hot vinegar and butter, and continue stirring until well cooked. Set in a cool place. It should be pretty thick, and will keep, if on ice, a long time. Cut the meat as fine as you like (not chop) from two chickens. Sprinkle with a little salt and set away in a cool place. Add about as much cut celery as meat and when ready to serve, pour on the dressing, stirring it well through, and one quart of rich cream. Whip part of the cream if preferred. CHIPPED BEEF SALAD. Mrs. H. H. Pattee. Chipped beef, scant half pound ; celery, three bunches ; three boiled eggs, one-half large green pepper, all ground together and mixed with mayonnaise dressing. This mixture is excellent filling for sandwiches. COMBINATION SALAD. Mrs. F. R. Campbell, Chicago.