Virginia Cookery-book

little corn-starch makes a respectable substitute. It is more economical to serve sauce separately in a boat than to pour it over the lettuce. One making may serve for two days. Tomatoes Raw. Select those that are evenly ripe and smooth. Scald immediately after breakfast, and the skins can be easily removed. Never was there a greater mistake than to suppose that peeling makes no difference ; on the contrary, it makes aU the difference. After peeling set away in the refrigerator ; choose a dish to correspond with that used for cucumbers, and do not season until just before they are to be served, else they will become watery. When arranging the table for dinner slice your tomatoes, and to half a dozen large ones add a dessert-spoonful of salt, a table-spoonful of brown sugar, and three tablespoonfuls of good vinegar. With a fork diffuse the seasoning through the whole dish, and sprinkle it well with black pepper. Thus prepared, raw tomatoes are common- 158 VIRGINIA COOKERY-BOOK. ly so much relished that it is hard to make the supply adequate to the demand. As a breakfast dish they are also increasingly popular. In some Virginia families they are seen evei'y day throughout the summer and fall, without appearing to pall upon the taste in the least. Their wholesomeness is undisputed. A dressing, such as is prescribed for lettuce, may be applied to raw tomatoes also, and will be found grateful to many palates. One great art of the good house-keeper is to know how deftly to vary her bill of fare so as to bring new things out of the old. Cucumbers Raw. Nothing is more refreshing in early summer than cold cucumbers, and the impression that they are unwholesome is false, pi'ovided that a few cautions are observed. They should be freshly gathered, not stale, and if a little of the stem is left attached to the melon it will not Wilt so soon. Then the peeling should be removed directly after breakfast from those wanted for dinner; they should be sliced thin, dropped into plain cold water, and left till half an hour before dishing. A slimy, bitter something is thus extracted that removes the unhealthy element from the cucumber. Pour off the water in which the cucumbers have been soaking, place them in a glass or shallow china dish, cover with vinegar weakened with a little ice -water, sprinkle with salt and pepper, also a suspicion of sugar, if you like, and your task is done. Many persons, however, greatly relish the addition of onion; therefore ascertain the taste of the persons for whom your dish is destined. If they like onions, slice very thin one of the white, silver-skinned variety, after washing and peeling It. Intersperse the onion with cucumber, and treat otherwise as directed above. Three medium-sized cucumbers furnish a dish. Dressing for Lbttucb. Boil two eggs hard ; mash the yolks, with a very little cold water ; put oneteaspoonful of sugar, one of mustard, not quite one of salt, and mix these well with the yolks ; add slowly three table-spoonfuls of olive oil until it is smooth, and one table-spoonful of vinegar; if too thick add a table-spoonful of water. Dressing for Lbttitob ob othbb Sauud. Take the yolk of a raw egg, mix it with three mustard-spoonfuls of mustard, and two' salt-spoonfuls of salt; then add oil very gradually, commencing drop by drop. If it should not mix readily put in a very little vinegar. When perfectly mixed it will be thick. About threequarters of a cruet of oil is sufficient for this quantity. After this is well mixed pour in vinegar to your taste ; also a little sugar, to meet the requirements of modem ideas. Another Salad Dressing.