The white ribbon cook book

ing, but only just before it is to be served. Put a little heap of mustard and cress in the center of the salad, with a whole red capsicum upon it. Arrange the sardines round, and outside these a border of mustard and cress, dotted here and there with thin slices of red capsicums. Cabbage Salad — Chop fine 1 firm head cabbage, sprinkle lightly in a dish. Make the dressing as follows: Stir together 2 raw eggs, 1 teaspoonful white pepper, 1 teaspoonf ul mustard, a little salt, 2 teaspoonfuls melted butter and 1 cupful strong vinegar. Put this mixture in a small vessel set inside of another full of boiling water and stir 5 minutes; set aside to cool, then beat in 3^ cup cream, pour over the cabbage and serve. Tomato Salad — Peel some good-sized tomatoes, not over-ripe, cut them in slices and remove the pips, lay them in a dish with oil and vinegar in the proportion of 2 to 1, sprinkle pepper and salt over them according to taste, a few leaves basil finely minced, and some onions very finely sliced. They should lie in the sauce for a couple of hours before serving. Egg Salad — Boil 3^ dozen eggs until hard, shell them and cut them into slices and pour over them, while hot, the following dressing: Put in a soup plate 3^ teaspoonful salt and }^ teaspoonful black pepper, add 3 tablespoonfuls olive oil and stir until the salt is dissolved. Stir in 1 tablespoonful tarragon vinegar, 1 tablespoonful onion juice and 1 tablespoonful chopped parsley. Stand away in a cold place for 2 hours, and serve. Chicken Salad — Draw, singe and boil the chicken. When done and perfectly cold remove the skin and cut the meat into dice. If you want it very nice, use only the white meat; save the Salads. 123 dark for croquettes. After you have cut it set it away in a cold place until wanted. Wash and cut the white parts of celery into pieces about a half inch long, throw them into a bowl of cold water and also set them away until wanted. To every pint of chicken allow two-thirds of a pint of celery and a cup and a half of mayonnaise dressing. When ready to serve, dry the celery and mix with the chicken; dust lightly with salt, white pepper or cayenne, then mix with it the mayonnaise. Serve on a cold dish garnished with white celery tips. One cup of white cream may be added to every 3^ pint of mayonnaise when ready to use it. It makes the dressing lighter, with less of the oily flavor. Celery Salad — Two heads of celery, 1 tablespoonful salad oil, % teacup vinegar, a teaspoonful granulated sugar, pepper and salt to taste. Well wash the celery, removing any unsightly parts, lay in iced water until wanted; then cut into pieces about an inch in length. Season with remaining ingredients, mix well and serve in salad bowl. Red Cabbage Salad — One small red cabbage, 1 small dessertspoonful salt, ^4 pint vinegar, 1}^ dessertspoonfuls oil. a little cayenne pepper. Secure a nice fresh cabbage, remove the outer leaves and cut the cabbage into nice thin slices, then mix in the above ingredients and allow to stand for two days, when it will be fit for use. This salad will keep good for several days. Rev. Sidney Smith's Recipe for Salad Dressing. " Two boiled potatoes, strained through a kitchen sieve. Softness and smoothness to the salad give; Of mordant mustard take a single spoon — 124 White Ribbon Cook Book.