The Monmouth Baptist ladies' cook book

A medium sized can contains from eight to ten pimentoes. Shake them out carefully as they are very tender. Fill sparingly with the following mixture : One Xeufchatel cheese cut into bits, one cup of English walnut meats, one-half dozen rather small, sour cucumber pickles, soften the cheese with a little mayonnaise dressing. Chop nut meats and pickles and mix with the cheese. This should fill seven or eight pimentoes. Serve on leaves of lettuce with a spoonful of mayonnaise and one of whipped cream on each pimento. They are best filled just before serving, but if necessary can be filled an hour or two beforehand and kept on ice. PINEAPPLE SALAD. Use twice as much celery as pineapple, but cut in small pieces. Cover with mayonnaise to which has been added two-thirds its bulk of whipped cream. POTATO SALAD. Lucie Eby. Chop six large boiled potatoes and one-half the amount of celery and mix with the following dressing: Yolks of four eggs, one-half teaspoon of mustard, one-half teaspoon of salt and one teaspoon of sugar, mixed thoroughly. Heat two tablespoonsful of vinegar and two of water and add to the above. After cooking over hot water until it thickens, beat in half as much olive oil or butter and reduce with cream. POTATO SALAD. Mrs. Jos. Stevenson. Boil six or eight medium sized potatoes ; when cold cut in small bits, with one small bunch of celerv cut fine. Six hard boiled eggs mashed fine ; a small slice of onion cut fine. Pepper, salt and sugar to taste. Dressing for Potato Salad : — Five eggs beaten light, add one cup of sweet cream, one-half cup of vinegar, butter the size of a walnut. Teaspoonful of mustard, dash of pepper and salt, tablespoon of sugar. Beat all well together, put on the stove and stir constantly until it comes to the boil. Beat until cold and pour over salad. Put in a cool place or on ice. Before serving stir in a cup of whipped cream. Serve on lettuce or cabbage leaf. POTATO SALAD. Mrs. John E. Brewer. Yolks of eight eggs, eight tablespoons or vinegar, eight tablespoons of melted butter, one teaspoon of French mustard, two teaspoons of sugar, three teaspoons of salt, one-fourth cayenne pepper. Beat yolks of eggs. Heat the vinegar and pour over the beaten yolks, stirring all the time. Put back on stove and cook slowly. When done put in melted butter and mix thoroughly and add last, eight boiled potatoes, and about half as much celery, one-quarter of a pound of English walnuts, broken up. Thin down with whipped cream ready to use. ^6 CHEAP POTATO SALAD. Mrs. Peter Burns. Chop two good sized onions very fine, chop or dice six medium sized potatoes ; season with salt, add pepper and celery seed if desired. For dressing, beat two eggs and half cup of sugar together, then add one cup of vinegar, put into a skillet in which butter the size of a walnut has been melted ; let it come to a boil ; pour over the potato and onion mixture. HOT POTATO SALAD.