The Monmouth Baptist ladies' cook book

Mix together one pint of canned tomato meats from which juice has been well drained, and one pint of celery cut in dice ; add one teaspoonful of salt and a generous pinch each of black and cayenne pepper. Over this pour the following dressing: Beat well the yolks of four eggs, add one-half cup of sugar, one heaping teaspoon of butter, and stir in this one cup of vinegar thickened with one-quarter teaspoonful of mustard flour and three-quarters teaspoon of flour. Stir while cooking until it thickens and after cooling add one tablespoon of rich cream or two of whipped cream. TONGUE SALAD. Boil, skin and trim a tongue, cut into dice and add the whites of six hard boiled eggs cut into small pieces. Cut up fine the white stalks of three heads of celery and mix together. Mix with Mayonnaise using lemon juice instead of vinegar. VEAL SALAD. Mrs. N. S. Woodward. Four and a half pounds of veal, one bunch of celery, three boiled eggs. Mix well with Mayonnaise. VEGETABLE SALAD. Mrs. W. G. Miller. Two heads of crisp lettuce, two cucumbers, several fresh tomatoes, one small onion, a little celery. Shred the lettuce, chop the onion and celery fine, and slice the cucumbers and tomatoes. Arrange in layers on dish and pour over it any good salad dressing. WATER CRESS SALAD. Mrs. Janie Pebbles. . V: Cut away the rough stems, pick off the root fibers, wash the cress carefully, drain, cut it in inch lengths. season in a bowl with a little salt and pepper; when they are mixed sprinkle with vinegar. Serve in small salad dishes individually. WALDORF SALAD. Mrs. William McKinley. One pint of celery cut fine, one pint of tart apples chopped fine, one teacupful of hickory nut meats, chopped. Mix with mayonnaise dressing. CREAM DRESSING FOR COLD SLAW. Mrs. Mary Patterson. Two tablespoons of whipped cream, two of sugar and four of vinegar. Beat well and pour over cabbage, previously cut very fine and seasoned with salt. HARD BOILED EGG DRESSING. Mash the yolks of two hard boiled eggs until a smooth paste ; then add half a teaspoonful of salt and a dash of cayenne. Stir in quarter of a cupful of best olive oil, drop by drop, stirring rapidly until all has been used up, then one tablespoonful of vinegar very slowly. Chop the whites of the eggs very fine and add to the dressing. FRENCH SALAD DRESSING. Mrs. Melville Brewer. Three tablespoons of olive oil, one tablespoon of vinegar, three saltspoons of salt, one saltspoon of black pepper. Serve on lettuce, mixed at table just before serving. LETTUCE DRESSING. Mrs. Franc Hubbard. One egg, three tablespoons of vinegar, one of sugar, one of butter, one-half teaspoon of mustard, one-half teaspoon of salt, one-half cup of cream. Wet the mustard in a little vinegar, heat all the ingredients except egg and cream, over steam, then add beaten egg, lastly cream. fc Miss Alice Woods. One tablespoon of butter into which mix one teaspoon of flour ; acid one cup of vinegar and bring- to a boiling point. Pour this over the beaten yolks of four or five eggs. Add one teaspoon of salt, one teaspoon of ground mustard mixed with two tablespoons of cream, pinch of cayenne pepper, one teaspoon of sugar. Mix all together and stir on stove until it boils. Thin with cream. Mrs. Sarah V. Dean.