The Times cook book, no. 2

NO. 109. COLD PORK SALAD. Mrs. E. A. Peck, Ventura, Cal.— Mince well the meat of a cold roast of pork. Take three-quarters same bulk of chopped celery. Set aside in a cool place while mixing the dressing. Rub the yolks of two hard-boiled eggs to a fine powder, add one teaspoon salt, one teaspoon pepper, two teaspoons white sugar, and three teaspoons salad oil, grinding hard and putting in only a few drops of the oil at a time. Then add one teaspoon of made mustard. Whip one raw egg to a stiff froth and beat into the dressing, then add one-half teacup vinegar, slowly. Sprinkle a little dry salt over the meat and celery, then pour the dressing over it, tossing and mixing well. (This cannot be detected from chicken salad.) NO. 110. FRUIT SALAD. Bessie McDonald, 1336 Ingraham street. — Slice pineapple, berries — either raspberries or strawberries— and oranges, or grapefruit. Mix with cream salad dressing or the following sweet salad dressing: Yolks of two eggs beaten until thick, then add one-half cup pulverized sugar, one teaspoon vanilla and one cup whipped cream. Serve very cold. NO. 111. FRUIT SALAD. Mrs. R. H. Young, Long Beach, Cal.— Remove the seeds from one-half pound of Malaga grapes (strawberries may be substituted.) Cut four small oranges and one pineapple into pieces. Mix and pour over it a dressing made with onethird cup lemon juice and one-half cup powdered sugar. Let it stand on ice an hour before serving. A pretty way to serve it is in grapefruit, orange, or apple shells. NO. 112. FRUIT SALAD. Mrs. W. M. J. Ritcha. Coviria, Cal.— Soak one-half box of good gelatine; dissolve in one pint cold water one-half hour, then pour one pint boiling water over it; add four oranges in small pieces, four bananas in thin slices; add one can pineapple and cup sugar; stir all together and set in a cool place to harden; stir occasionally until it begins to set, so that the fruit will be all through the gelatine. If allowed to stand over night the most satisfactory result will be obtained. NO. 113. FRUIT SALAD. Mrs. M. E. Schalk, 944% West Eighth street— Oranges, pineapples, bananas, strawberries, English walnuts, almonds, all chopped very finely, with a dressing of grape or strawberry juice. NO. 114. GRAPEFRUIT SALAD. Mrs. Moor, 1460 West Twenty-third street.— Cut three grapefruit in halves, crosswise, and scoop out the pulp; add one cup of English walnuts, broken in pieces, and mix lightly together. Serve on crisp white lettuce leaves, with mayonnaise. NO. 115. GREENLAND SALAD (Original.) Mrs. A. R. Brown, Rivera, Cal.— For each pint of water allow the juice of one lemon and the grated rind of a green lemon; one-quarter cup of sugar and one tablespoon of corn starch, creamed in a little cold water; add all the ingredients to the boiling water and stir until thickened; add enough spinach juice to give a good green tint; when cool add an equal amount of whipped cream. Have ready some blanched and pounded almonds and black walnuts, separate, lightly salted. Fill an icecream brick to a generous fifth with the lemon dressing; spread thickly with the walnuts; add another layer of the dressing of same thickness of first, which thickly cover with the almonds, then fill up the mold with the dressing and pack in ice until frozen. Serve slices in lettuce heart leaves.