The Times cook book, no. 2

NO. 51. PEAR SALAD. Mrs. A. J. West, 1514 New Hampshire street— Take large-sized pears, peel and cut in halves. Place each half on a plate on which is a lettuce leaf. Chop hickory nuts and cut celery in small pieces; mix together with mayonnaise and put over pears, with dressing on top. NO. 52. PINEAPPLE SALAD. Miss Clara Evans McLeod, 184 East Arlington avenue, Riverside, Cal.— One can of best sliced pineapple (or equal quantity of fresh pineapple sliced and well sugared, and allowed to stand two hours;) two small oranges, three tablespoons chopped walnuts, three tablespoons celery (or more to taste.) cut fine. Cut the pineapple into small dice. Peel and remove all white from the oranges, slice and cut into dice. The celery must be cut and not chopped. Dressing: Beat two eggs until very creamy; add small teaspoon salt, a dash of paprika or cayenne pepper, one tablespoon sugar, one teaspoon mixed mustard, two tablespoons vinegar, and three of thick cream — not too sour. (You can, in an emergency, use sweet cream if very rich.) Beat all together and set the bowl into a pan of hot water; stir constantly until the consistency of whipped cream. Mix the fruit with ice-cold dressing, the last minute before serving; place in salad bowl garnished with lettuce leaves, and sprinkle with chopped nuts. (This salad cannot be found in any cook book; is original and well tested.) NO. 53. POTATO SALAD. Bertna Roth, P.O. Box 141, Ventura, Cal.— Cook potatoes with jackets on; when boiled, peel and cut in thin slices. Take one large head of celery, cut in very fine pieces; the yolks of two hardboiled eggs, cut fine; one-half onions, grated; salt, peppers, red and black, and enough vinegar to taste. Just before serving add about two tablespoons of boiling water which moistens the salad. Mix well, then add about two heaping tablespoons of mayonnaise. If desired a little chopped parsley can be used. Put on platter, garnish with crisp lettuce leaves and pour mayonnaise over the whole amount. Take the two chopped boiled whites, with a little parsley chopped fine, and sprinkle lightly over all. Not expensive. NO. 54. POTATO OR CABBAGE SALAD. Mrs. T. S. Home, 434 Towne avenue.— Chop fine one small onion and four or five medium sized potatoes and pour over them the following dressing: One egg, beaten lightly; tablespoon of melted butter, two teaspoons sugar, teaspoon salt and one of mustard; three-fourths cup fresh sweet milk. Heat over boiling water; add gradually one-fourth cup vinegar, stirring constantly until it thickens. Garnish dish with lettuce leaves. For cabbage salad, chop cabbage fine and pour over it the dressing.