The New century cook book

(if liked); clean and cook the sweetbreads in boiling salted water, with one teaspoonful lemon juice, twenty minutes and plunge in cold water to harden, stand away to cool; when cold cut into dice; arrange the lettuce leaves around a salad dish, mix sweetbreads with part of the mayonnaise and put in center of dish, covering the rest with mayonnaise; a thin slice of onion may be put in the dish before adding the salad, if liked. Deviled Ham. Three pounds cooked ham, with but little fat, chopped fine, let one-half cup vinegar come to a boil and stir into it one egg well beaten, one tablespoon sugar, one tablespoon prepared mustard. When boiling hot turn it over the ham and mix thoroughly. Mrs. A. G. Lane. Beef Salad. One cup beef, chopped fine, three hard boiled eggs, one teaspoonful of mustard, teaspoonful oil or butter, a little salt, dash of pepper and a little vinegar. Set it in a cold place till ready to use. Mrs. E. G. Park. * Salmon Salad. One can salmon, one-half dozen crackers, one hard-boiled egg chopped, two stalks celery, chopped fine, one large mashed potato, three spoonfuls cream, one-half teaspoonful each of pepper salt and sugar, one-half cup vinegar. Mrs. J. B. Swift. Salmon Salad. One small can salmon, six hard-boiled eggs, six pickles chopped fine. Season with salt, pepper, mustard, celery seed and the juice of a lemon. Salmon Salad. One and one-half cups chopped cabbage, one heaping cup rolled cracker crumbs, to one can of salmon, three hard-boiled eggs, chopped fine, one-half teaspoonful mustard, and vinegar to suit taste. Mrs. C. F. Annett. Chicken Salad. Turkey is more economical and better for salad. To a ninepound turkey or same of chicken allow nine eggs — seven hardboiled and two raw yolks and whites beaten stiff; to each egg New Century Cook Book. allow tablespoonful of salad oil, one saltspoon of salt and same of mustard, two of cayenne, celery to taste, lettuce, using only the heart in season, and juice of two large lemons or three small ones. Chicken Salad. (French). One chicken (a nice fat hen preferred) well boiled with a little salt in water; cook one carrot in stock at same time; cut the chicken in dice, not too fine; use one-half as much chopped celery as chicken; mix thoroughly; line salad dish with lettuce leaves and put mixture in; cut carrot in dice and sprinkle over top — also a tablespoonful each of cooked French peas and capers. Set on the ice until ready to serve, then pour over the whole mayonnaise dressing. Cheese Salad. Use cream cheese. Mix with it a very little green coloring paste. (Lettuce juice will answer.) Then roll the cheese into balls the size of birds' eggs. This can be done by using smooth side of butter paddles. Get fresh lettuce leaves, wet them with French dressing. Cut in thin strips like grass. Arrange nests on a flat plate with a whole leaf underneath each one and put in three cheese balls. Serve a nest to each guest. Ada H. Smith. Egg Salad. Boil six eggs, until hard, cool and slice. Have ready a cream dressing, two eggs well beaten, a teaspoonful of sugar, one-fourth teaspoonful of salt, two tablespoonfuls of sweet cream, a pinch of mustard, put in a double boiler and stir until it thickens, when cool pour over the eggs. Mrs. S. B. Jones. Egg Salad.