The Portland Woman's Exchange Cook Book

1 teaspoon salt. 2 tablespoons good vinegar. 1-3 cup olive oil. 1 teaspoon scraped onion. Paprika. Mix sugar, salt, mustard together dry. Break the egg over this and mix well. Then add vinegar and paprika. Cook until like a thin custard, but do not allow to curdle. When this is cold beat in olive oil and scraped onion. Mix with the salad ingredients and slice the hard-boiled egg on top. Serve on lettuce leaves. Mrs. Richard Koehler. Salad Printaniere. All the ingredients of this salad should be prepared the day before. First, the bouillon of a knuckle of veal and a pig's foot, a bouquet and a silvery onion, with salt and white pepper to season. Simmer 4 hours; then leave in a cool place. Then a small bunch of flaming French carrots and 11/2 lbs. of the tenderest young peas, all done to a turn, and roast 54 lb. of pecans. The morning following rinse the little molds which are of the size and shape of doughnuts, with the hole in the middle. Cut the carrots into thin slices and line the bottom of the molds; then follow with a tablespoon of peas, over which sprinkle a sifting of the pecans; now a few strips of pimento, and then fill up the mold with the bright green peas, and over all pour the bouillon and set aside to grow cool and firm. Use 1 quart of bouillon, to which 1 tablespoon of gelatine must be added. Mrs. Holt Wilson. Salmon Salad. Cold boiled salmon. 4 hard-boiled eggs. 1 cup celery. 2 cups potatoes. Parsley. Pick salmon to pieces, add chopped celery, diced potatoes ; marinate for 2 hours. Serve with mayonnaise. Mrs. E. W. Matthews. Shrimp Salad. Whip one teacupful of cream just turning sour; add very little vinegar and sugar to give a rich taste, but not too sweet. Pour over shrimps and serve on lettuce leaves. San Rafael. Spanish Salad. Bananas and walnuts, using 1-3 walnuts. Chop nuts 'fine and mix lightly with fruit. Put in pepper skins, which have been dropped in boiling water, salted, and cooked quickly 10 minutes, then chilled. Serve with mayonnaise, sharply seasoned with cayenne. Mrs. Sanderson Reed. Summer Salad. 12 egg yolks. 1 pint vinegar. 2 tablespoons of flour. 2 teaspoons salt. 2 teaspoons mustard. Butter size of an egg (large). Boil this mixture until thick. When cold and ready to serve (having been on ice), add a cupful of whipped cream. Peel small bananas, roll in the dressing, then in finely chopped walnuts, and serve on lettuce leaf. Pour a spoonful whipped cream across the center and serve with cheese straws. The above recipe will serve 25 people. Mrs. Henry E. Jones. Sweetbread Salad. Yi lb. sweetbreads parboiled and diced. lj/2 lt)s. brains parboiled and diced. 1 can peas. 1 small stalk celery cut fine. 1 head lettuce. Mix with mayonnaise or boiled dressing and serve on the lettuce. Boiled Dressing, Yi tablespoon salt. 1 teaspoon mustard. lYi tablespoons sugar. Yi tablespoon flour. A few grains of cayenne. Yolks of 2 eggs. \Yi tablespoons melted butter. 54 cup of milk. 14 cup of vinegar. Mix the dry ingredients, add yolks slightly beaten, then butter, vinegar and milk very slowly. Cook in double boiler until it thickens. Strain through flne sieve and cool. Mrs. Alma D. Katz. Sweetbread Salad With Cheese Balls. Stew sweetbreads until very tender, then cut into dice, salt them and mix with a cup of celery cut into small pieces and mayonnaise dressing. Grate Yz cup of cheese, mix with whites of 3 eggs beaten first to a stiff froth and a dash of cayenne; form this into balls about the size of marbles, roll in fine breadcrumbs and drop into hot lard. Serve a spoonful of sweetbread salad on 2 lettuce leaves with a cheese ball on plate. This quantity makes 10 or 12 balls. One pound of sweetbread makes enough for six people. Mrs. H. C. Cabell. Tomato Aspic Salad.