Royal Victoria cook book

LETTUCE SALAD.—Line a salad dish with curly lettuce leaves. In another dish have shredded a quart of leaves (after being shredded); add 3 of a cup of crushed nut meats—any kind will do—and 3 hard boiled eggs, broken up with a fork. Pour over a French dressing, mix well and place in the salad dish lined with leaves. Cut 3 hard-boiled eggs in half and grate the yolks over the salad. Cut the whites into rings and lay over the salad. Mrs. McIntosu, Elora. ASPARAGUS SALAD.—Line a salad bow] with crisp lettuce leaves. Use 1 bunch of cold cooked asparagus. Cut it into nice lengths, sprinkle with 4 a teaspoon of salt and 4 of a teaspoon of white pepper. Mix with it cold boiled peas, and pour over it a cream dressing, or serve on individual dishes a lettuce leaf on each plate, and a portion of the salad, covered with the dressing. Miss McConkey. CHERRY SALAD.—Arrange in a salad bowl the white hearts of lettuce, and place on them large ripe cherries previously pitted and stuffed with chopped nuts. Pour over them the following dressing :—Beat thoroughly the yolks of 2 eggs, 1 teaspoon of sugar, | shake salt. Add 4 tablespoons melted butter and 6 tablespoons lemon juice. Cook until it thickens, then remove from the stove and add the well-beaten whites of 2 eggs. When cold add 1 teaspoon of whipped cream. Mrs. H. TOMATO SALAD.—Heat 1 tin of tomatoes. When well heated rub through a colander. Flavor with pepper, salt, sauce and onion to taste. Dissolve ? of a package of gelatine in water, add to the heated tomato and pour in a mould to stiffen. ‘To serve tomato salad, lay some lettuce leaves on a flat dish, turn jelly out on the leaves and pour dressing around it. KATHLEEN McCartay. CELERY AND WALNUT SALADS.—Mix with the celery, cut into small pieces, } the quantity of English walnut meats broken in two, and enough mayonnaise to well moisten it. Garnish with lettuce. SWEETBREADS WITH CELERY.—Cut cold cooked sweetbreads into dice and mix with an equal quantity of celery, cover with mayonnaise and garnish with lettuce. — BEET SALAD.—One One beet minced finely, 1 teaspoon mustard, 2 teaspoons sugar, little salt, 1 teaspoon corn starch, butter size of walnut, 2 tablespoons boiling water. When boiling add 3 cup vinegar. Place in salad bow] and sprinkle edge with powdered yolks of hard-boiled eggs, or cut little shapes from the egg and place over the top. BEET SALAD.—One quart beets boiled and chopped fine, 1 quart raw cabbage chopped fine, 1 cup grated horseraddish, 2 cups white sugar, 2 tablespoons salt, | teaspoon cayenne, | teaspoon white pepper, cover with vinegar. Mrs. Matcotm MACLEOD. SALAD DRESSING.—Two eggs beaten in a saucepan, salt to taste, 2 teaspoons sugar, 1 teaspoon mustard mixed with 1 cup of vinegar. Stir constantly until cooked over boiling water, add 4 cup of cream after salad is mixed. MAYONNAISE.—One cup weak vinegar, 1 cup sugar, 1 cup milk, 3 eggs well beaten, 1 teaspoon mustard mixed smooth with some vinegar, butter size of an egg. Mix all together cold and boil till thick. Mrs. C. H. CLarK. SALAD DRESSING—UnNcooKED.—The yolk of 1 hard-boiled egg mashed smooth with 1 teaspoon of mustard, 1 saltspoon table salt, 1 teaspoon sugar, white pepper and a pinch of cayenne, 1 small tablespoon of British malt vinegar, and onion cut very fine to taste. Add #? of a cup of very thick cream. Whip the cream if poor. Miss McCartuy. MAYONNAISE—BotLep.—Beat 4 eggs light. Take 5 tablespoons vinegar, a little pepper, 1 tablespoon white sugar, 1 tablespoon butter, and $ a teaspoon of salt. Boil and then add eggs, stirring constantly till like thick custard. Add 1 dessertspoon made mustard. Add, when cold, a little milk or cream to thin it. Miss ADELE Spry,