The new Annie Dennis cook book

Six potatoes boiled in salt water until done; let cool. Take one blade of celery, half a teacupful of mixed pickle, four hard boiled eggs; chop fine. Cut the potatoes in small blocks; salt and pepper each ingredient separately ; then mix and pour over the salad one teacupful of Mayonnaise Dressing No. 2. Garnish with celery. Tomato Salad Take three large, ripe tomatoes and set on ice to cool; slice, put in a salad bowl, chop a slice of onion fine and sprinkle over, pour over a teacupful of plain salad dressing and serve very cold. Tomatoes Stuffed With Salad Select large, well shaped, ripe tomatoes ; cut a slice from the top and remove the meat. Have prepared a salad of some kind — chicken, lobster, crab or shrimp. Fill each tomato carefully with the salad; put on the top and serve on a lettuce leaf; or garnish with white celery leaves. The salad dressing may be reserved until the tomatoes are nearly filled with the meat, then poured in on the meat, filling to the top, leaving off the caps. Garnish as directed, or put in the oven, bake fifteen minutes and serve, garnished with parsley. Tongue Salad Open a cup of tongue ; scrape the meat with a knife, discarding all fat and drippings. Wipe with a towel, slice thin and cut into blocks. Cut fine two blades of celery (the outside pieces are best for this), two cucumber and one onion pickle, three hard boiled eggs and two olives, then mix with the tongue and pour over all one teacupful of Mayonnaise No. 2, mixing it in thoroughly. Pork Salad Sprinkle a half teaspoonful of salt over one and one-half pounds of pork tenderloin. Place the meat in a vessel and cover with boiling water. Boil steadily until perfectly tender. When cold, shave with a sharp knife and cut into inch squares. Have ready three hard boiled eggs. Place in a salad dish a layer of meat and one of eggs until all is used ; then pour over it one teacupful of mayonnaise and toss lightly with a fork. Delicious. Chicken Salad, No. 1 Boil one grown fowl in enough water to cover; remove the meat when it begins to fall from the bones ; allow it to cool, then chop fine. Mix with an equal quantity of finely chopped white cabbage. Dressing: One tablespoonful of mustard, the same of salt, one tablespoonful of sugar, half a teaspoonful of strong black pepper, one tablespoonful of butter, one tumblerful of vinegar, and three eggs. Mix the mustard, salt, sugar and pepper together; then make into a smooth paste, with a small quantity of the vinegar ; now add the rest of the vinegar, and beat in the butter. Cook in a double boiler until it thickens to the consistency of cream. Mix thoroughly with the chicken, etc., and serve. Chicken Salad, No. 2 Put one large hen on to cook in boiling salted water ; when tender allow it to cool, then cut into blocks, rejecting the skin and gristle; chip fine four medium size heads of celery; grate nine large olives; blanch half a pound of almonds, and grind through a meat grinder, or chop fine. Have ready a heaping spoonful of Higdon pickles and two teacupfuls of rather thick cream mayonnaise, and half a teacupful of French dressing.