The Times cook book, no. 2

NO. 19. CHICKEN OR LOBSTER SALAD. Mrs. Frank A. Howe, 430 Cedar avenue, Long Beach, Cal.— Cut chicken or lobster in small pieces and add an equal amount of chopped celery. If the eastern celery is used it may be cut in small pieces. Dressing: To three eggs well beaten; add two tablespoons of sugar, one tablespoon butter, one tablespoon prepared mustard, one teaspoon salt, a little white pepper, a little red pepper. Heat one cup vinegar and add to above mixture. Cook, when nearly cold; add slowly two or three tablespoons olive oil. When ready to serve add one cup of whipped cream. NO. 20. COMBINATION TOMATO SALAD. Mrs. J. E. H. Wright, N. Cacumonga, Cal.— Six large tomatoes, three small cucumbers, one stalk celery, two heads crisp lettuce. Pour boiling water over tomatoes, then plunge into cold water and peel carefully; scoop out insides without breaking the shell; chop fine the peeled cucumbers and celery; make a French dressing of two tablespoons olive oil, one of vinegar, salt and pepper; mix with chopped vegetables; make a rich mayonnaise dressing with yolks of two eggs; one-half pint olive oil; drop oil slowly into eggs, stirring all the time until very thick; add juice of one lemon, salt, cayenne pepper and few drops of Worcestershire sauce, just before serving; trim salad bowl with lettuce; place tomatoes on it and fill them with chopped mixture; put one teaspoon mayonnaise on each and add to each a nasturtium blossom. NO. 21. CREAM POTATO SALAD. Mrs. Bertha S. Morris, 1016 Georgia street. — Boil six good-sized potatoes in their jackets, peel and slice in dish with two hard-boiled eggs, five or six pieces of celery, one onion and two sprigs parsley cut fine, pepper and salt a little, mix all together and then cover with the following dressing: Half cup of vinegar put on the stove to boil with piece of butter size of egg, beat up two eggs, add the hot vinegar, beating the eggs all the time, then add teaspoonful mustard and sugar and a speck of red pepper wetted with a little cold water, then set on stove and stir until it begins to thicken, beat half cup, of cream into it when cool. NO. 22. CUCUMBER SALAD. Mary E. Benkert, 2180 W. Adams street.— Select six firm, even-shaped cucumbers, cut in two lengthwise, remove centers and put shells on ice until ready to serve. Chop centers, not too fine, and mix with a dressing made by mixing one teaspoonful each of sugar, salt, mustard and flour; add one-half cup of sweet cream and one well-beaten egg; cook in double boiler, stirring well; when heated add one-half cup vinegar, slowly; when it thickens, remove from fire and cool. When ready to serve mix with the chopped centers, put in the shells and serve on crisp lettuce leaves.