The new Kentucky home cook book

HAM SALAD. Take scraps of cold boiled ham, equal in quantity to one chicken, and chop it fine. Boil four eggs hard, chop the whites fine, mash the yelks, adding to them one tea-spoonful of pepper, two tea-spoonfuls of dry mustard, half a tablespoonful of sugar, one tea-spoonful of salt, and one tablespoonful of celery-seed. Mix in slowly one-half pint of vinegar. Fresh celery is best, and if used, take one stalk. Mrs. A. K. Glascock. FISH OR CHEESE SALAD. Take one pound and a half of cold fish chopped fine, one pound of cheese grated, three -table-spoonfuls of melted butter, one tea-spoonful each of salt, pepper, and sugar, one table-spoonful of made mustard, four table-spoonfuls of celery-seed, one very small onion, three-fourths of a tea-cupful of vinegar, and three hard-boiled eggs. First rub the yelks of the eggs to a paste with the melted butter, adding the salt, pepper, sugar, and mustard, at the last the cheese, and then the fish. Mix all well together before putting in the vinegar. Mrs. Chas. E. Tabb. DRESSING FOR SLAW OR LETTUCE. Make a rich custard of one-half a tea-cupful of new milk, the yelks of two eggs, and half a tea-cupful of sugar. Stir into the custard one table-spoonful of butter, one tea-spoonful of made mustard, half a tea-spoonful of salt, a dessertspoonful of celery-seed, and one tea-cupful of vinegar. Have the cabbage nicely shaved, and sprinkle over it half a teaspoonful of tumeric. Pour the dressing over it while warm. Mrs. X. T. Chenoweth DRESSING FOR SLAW. Chop a white cabbage very fine, with one-fourth of an onion, and half a tea-spoonful of salt. Make a dressing of half a pint of vinegar, the yelks of two or three eggs, one 128 The Neio Kentucky Home Cook Book. table-spoonful of mixed mustard, one table-spoonful of sugar, half a tea-spoonful of celery-seed, half a tea-spoonful of pepper, and two table-spoonfuls of cream or a dessert-spoonful of butter. Boil it until it thickens, stirring constantly. When done, pour over the cabbage and onion, stirring all the time. DRESSING FOR SLAW. Beat one egg until very light; half a tea-cupful of vinegar, one table-spoonful of sugar, half a tea-spoonful of salt, and half a tea-spoonful of flour; boil until it thickens. Add a small quantity of celery cut fine or celery-seed to the cabbage. Mrs. L. M. Keith. CREAM DRESSING. Two hard-boiled eggs rubbed smoothly, with one tablespoonful of melted butter or salad-oil, a dessert-spoonful of mixed mustard, a salt-spoonful of salt, a little Cayenne pepper, and half a tea-cupful of thick sweet cream ; stir all together, and add vinegar to reduce it to a creamy paste. Pour it over lettuce or any salad. Mrs. L. M. Keith. SALAD DRESSING. Beat the yelks of eight eggs, and add to them one cupful of sugar, one table-spoonful of salt, a table-spoonful of mustard, a table-spoonful of black pepper, a little Cayenne pepper, and a cupful of cream ; mix thoroughly. Boil a cupful of butter in one-half pint of vinegar; pour this upon the mixture, and stir well. When cold, put it in bottles. This dressing will keep for weeks in the hottest weather. Mrs. W. K. Griffith. SALAD DRESSING.