The New century cook book

Chop young onions and celery together fine, season well; for dressing, take yolks of two eggs, one lemon and good olive oil ; beat eggs well, adding the oil until the mixture fills a teacup, and the egg and oil are quite thick, then add juice of lemon, then celery and onions, beat all thoroughly. Mrs. C. A. Wilson. Potato Salad. Cut in very fine dice one dozen cold boiled potatoes, chop very fine one medium sized onion, and four hard boiled eggs not so fine. Make a dressing as follows: To three well beaten eggs add one cup of sweet milk or cream, one cup of vinegar, three tablespoonfuls of melted butter, one teaspoon each of salt and sugar, half teaspoon of dry ground mustard and a quarter of a teaspoonful of white pepper. Boil over a slow fire and stir constantly till it creams, when cold pour over the above and serve. Mrs. O. Jones. Potato Salad. One cup of cream, one tablespoon fine flour, whites of two egg beaten stiff, three tablespoons vinegar, two tablespoons oil or butter, two tablespoons powdered sugar, one scant teaspoon salt, one-half teaspoon red pepper, one teaspoon mustard. Heat cream almost to boiling, stir in the flour (previously wet with cold milk), boil two minutes, stirring all the time, add sugar and take from fire. When half cold beat in whipped cream and eggs, set aside to cool. When quite cold whip in oil or butter, New Century Cook Book. pepper, mustard and salt. If salad is ready add vinegar and pour over salad. Cut cold boiled potatoes into little dice, add about one-third as much (or less) of small pieces of cucumber (the heart), and a little chopped onion. Mrs. Isaac G. Lombard. Medford Potato Salad. Break on cold platter two eggs, beat well; add one tablespoon each salt, sugar, mustard, either dry or made; put in double boiler with one cup sweet cream. Let come to boiling point and add two-thirds cup vinegar. Cook until creamy and pour over two quarts of boiled potatoes cut in dice. 'Add dressing while potatoes are still hot. ) Serve ice cold. Mrs. C. H. Richardson. Potato Salad. Ten medium sized potatoes boiled until tender, two eggs boiled hard, one large onion, pepper and salt to season; chop all together. Dressing for Same. — Two-thirds of cup of cider vinegar, one-third of a cup of water, half cup of sugar, one tablespoonful of mustard, butter size of a walnut; boil all together; let cool; stir in half cup rich cream and pour over salad. Mrs. I. J. Hanmer. Potato Salad. Boil potatoes with skins on; when cold pare and cut in small pieces, adding about one-half of medium sized onion, then add the custard and stir light with silver fork. Custard. — Four tablespoons butter, one tablespoon flour, one level tablespoonful salt, one cup sweet milk, three eggs; make this in a custard; and when done add one-half cup vinegar. Mrs. F. H. McAdow. Potato Salad. Six large potatoes boiled, two stocks celery, boil one cup vinegar, a piece of butter size of walnut, yolks of four eggs, one cup of sugar; stir constantly while boiling; after dressing is cold stir in two tablespoons of sweet cream. Mrs. James Sinclair. New Century Cook Book. Cabbage Salad. Cut cabbage on a slaw cutter and add cream to it just as it is to serve.