The Portland Woman's Exchange Cook Book

Dressing: Cut some slices of bacon in small cubes; fry out grease and drain off greater part of grease. Put the pan back on the stove with the bits of bacon and a little of the grease; mix with this mustard, salt, pepper and a very little sugar. When very hot pour in vinegar enough to season the beans well and remove from stove. When the dressing has cooled, pour over the beans ; mix well. Mildred Waite. Bouilli Salad. I pint of cold boiled beef. 1 teaspoon of chopped chives or grated onion. 1 tablespoon chopped parsley. 6 hard-boiled eggs. Cayenne. Tarragon vinegar. Remoulade or vinaigrette sauce. Do not chop the beef too fine, rather cut it in small dice. Cut the eggs up in the same way; add parsley, chives. Pour over the sauce (see recipes). Add a dash of cayenne and extra vinegar to taste. Mix and set away for at least 1 hour before serving. Excellent. Miss Von Destinon, Salad — Celery Victor. Boil celery hearts in chicken soup until tender. When cooked let them become thoroughly cold. Allow one celery heart to each person. Serve on lettuce leaf with French dressing. Sprinkle with finely chopped parsley and 1 saltspoon of black pepper. Mrs, /. G. Gauld. <<UNCLE SAM HEALTH FOOD'' Will relieve and cure Constipation, Indigestion and Stomach Trouble. The highest in food value. Cooked and ready to eat. No Drugs. Cherry Salad. Remove the stones from large, ripe cherries. Fill the cherries with shelled filberts. Serve on lettuce leaves with mayonnaise. Mrs. Gamble, Cheese Balls. Neufchatel cheese, 2 cakes; half as much butter; pinch of soda. Make into little balls and roll in thinly sliced nuts. Serve with salad or as a salad. Mrs. W. L. Wood. Molded Cheese Salad. Dissolve y^ tablespoon granulated gelatin in one cup hot salad dressing. Add one cup grated cheese. When cool and beginning to set, stir in 1 cup whipped cream. Mold either in 12 molds or 1. This is hearty. Serve with hot saltines on a lettuce leaf. Miss Kate W. Failing. Cheese Balls With Lettuce. . Take Roquefort cheese and mash. To a piece the size of an egg, add y^ teaspoon Worcestershire sauce, Yi teaspoon catsup, Yi^ teaspoon paprika, |4 teaspoon salt, and enough finely chopped walnuts to form it into balls about the size of butter halls. Serve with French dressing. Mrs. Kollock. Cheese Ring for Salads. Half pint thick cream, whipped; 5 tablespoons grated Eastern cheese; 1 pinch each of dry mustard, cayenne and paprika; 1 level tablespoonful Knox gelatine dissolved in Yi cupful thin cream or milk; mold in ring. When serving, fill with any good vegetable salad. When in season, asparagus tips and artichoke hearts cut in slices, half and half, and dressed with mayonnaise, is best. In winter celery root cut in dices and served with mayonnaise is a very good substitute; or the cheese part may be molded in timbale forms and served individually on lettuce leaves, dressed with French dressing. Mrs. Carter Pitkin Pomeroy. Chicken Salad. Put the chicken into boiling water, which has been well salted; cover up tight and simmer slowly until tender; let it cool in the liquor in which it has boiled. Cut the meat into good-sized pieces and cut as much white celery as you have chicken. After mixing the celery and chicken together, marinate them, seasoning well with cayenne pepper and salt, and add sliced olives to taste. For one chicken, add the yolks of 2 hard-boiled eggs, rubbed smooth, to the mayonnaise. Mix a small portion of the dressing with the chicken and celery and pour the remainder over the top. Garnish with olives and hard-boiled eggs. Put on ice until thoroughly cold. One chicken will serve 10 people. Mrs. M. L. Myrick, Crab Salad. 1 large crab. 1/2 cup celery. 1 cup chopped olives. 1 large fresh cucumber. 3 hard-boiled eggs. Proceed as for Halibut Cheek Salad.