The Times cook book, no. 2

NO. 68. APPLE AND CELERY SALAD. E. E. M. 1354 Carroll avenue.— After parting cut into small dice 2 cooking apples (bellefleur are best;) also an equal amount of celery; stir into this two tablespoons of Durhee's salad dressing, or mayonaise. Just before serving add about ten English walnuts chopped fine. Serve on crisp lettuce leaves. NO. 69. APPLE AND SWEET PICKLE SAL- AD. Mrs. M. M. Thompson, 1730 Los Angeles street.— Four medium-sized rather tart apples cut in small pieces, half pint sweet pickles (cucumbers,) cut small; mix with the following dressing: Two eggs well beaten, add two good-sized tablespoons sugar, juice of one and one-half lemons, butter size of walnut, a pinch of salt and a little pepper; cook in a double boiler till thick; let cool before mixing with apples and pickles. Serve on lettuce leaves. NO. 70. BANANA SALAD. Regina H. Quesnel, 1436 Valencia street.— Make nests of lettuce on individual salad plates and put in the following: One banana cut in halves the long way; equal parts of apple and celery cut in dice, English walnuts shaved fine, and a few seeded raisins; serve with the following dressing: Mix three teaspoons mustard, one and half teaspoons salt, scant half cup sugar and tablespoon cornstarch. Beat yolks of three eggs well, then stir all together. Drop three tablespoons olive oil in, little at a time, then two-thirds cup of vinegar slowly, then twothirds cup sweet milk, little at a time. Boil until thick like custard, stirring constantly. When cold add whites well beaten. This makes a pint of dressing and will keep for days. NO. 71. CABBAGE SALAD. Mrs. C. G. Miller, 324 Ensign avenue.— Slice or chop cabbage very fine, for which make dressing of four well beaten egg yolks, one tablespoon butter or olive oil, half cup sugar, one tablespoon mustard, pinch of vinegar, stirred in slowly. Place over slow fire and stir until boiling point is reached; remove from fire and when cold add same amount of cream and pour over salad. This dressing may be used for any salad. NO. 72. CALIFORNIA SALAD. Mrs. Goodenough, 235 East Fourth street.— Take four oranges, peel, divide and cut so as to make a good bite. Lay on lettuce leaf. Pour mayonnaise dressing over. Chop walnut meats and scatter over the top. NO. 73. CELERY SALAD. Mrs. F. E. Foyer, Long Beach, Cal. — One boiled egg, one raw egg, one teaspoon sugar, one saltspoon each of salt and pepper, one teaspoon mustard (mixed.) Rub boiled egg fine and add beaten raw egg and the other ingredients; add sweet oil in small quantities and beat as long as the mixture continues to thicken; add vinegar till thin as desired. Pour over celery cut into bits half-inch long. Eat at once before vinegar injures the crispness of the vegetable.