Salad Recipes

Here are some salad recipes to go with the salad dressings I mentioned a couple months ago.

TOMATO SALAD.
Pare the tomatoes, cut in pieces larger than the ingredients in other salads; drain in a colander. Chop onethird as much celery as tomato used. Do not mix or add the dressing until ready to serve as it becomes watery by standing. Dressing. — Yolks of two hard boiled eggs rubbed fine, one tablespoonful of mustard, one tablespoonful of salt, yolks of two raw eggs beaten into the other, one tablespoonful of sugar. Add very fresh sweet oil poured in very slowly and beaten as long as the mixture continues to thicken. Thin it with the juice of one lemon and a ilittle vinegar. The dressing must be thicker than for other salads.—M. E. Brown Waldron.

TOMATO JELLY SALAD.
Dissolve one-half box of gelatine in one can of tomatoes. Add one small onion, sliced. Season with salt and pepper. Cook until onion is tender. Remove from fire and strain into small cups or moulds. (Do not fill the cups.) When hard turn each on a lettuce leaf and serve with a Mayonnaise dressing.—Clara E. Bowes.

POTATO SALAD.
Three tablespoonfuls of vinegar, three tablespoonfuls of water, one teaspoonful of salt, one-half teaspoonful of black pepper, one half teaspoonful of mustard, pinch of cayenne pepper, one beaten egg. Stir all together and set over teakettle. Steam until it thickens. When cold, add your bowl of potatoes, and the la&t thing stir in one-half pint of whipped cream.—Mrs. F. Moore.

CUCUMBER SALAD.
Boil one pound lean veal; when cold, chop fine. To this add one fresh cucumber sliced and salted, and a few sprigs of water or garden cress chopped. Dressing-—One tablespoonful of sugar, one tablespoonful dry mustard, one tablespoonful salt, two tablespoonfuls flour, one teacupful of vinegar, five eggs well beaten, two tablespoonfuls of melted butter or oil. Strain. Mix all in a bowl and place in a double boiler, stirring constantly to keep it from boiling. When it is the consistency of whipped cream, bottle in a fruit jar, and when used, dilute with cream.—Mrs. S. C. Williams.

SUMMER SALAD.
Two heads of lettuce prepared as for lettuce salad, one cucumber sliced thin, one ripe tomato, mint or watercress. Put the prepared lettuce leaves on a flat salad dish, spread the slictd cucumber over the lettuce, and the sliced tomatoes on top of the cucumber, scatter leaves and small sprigs of mint or watercress over all. Serve in saucers, putting one or two tablespoonfuls of dressing over each saucerful. There is nothing quite so appetizing as the above on a hot summer day.—E. L. S.

LETTUCE SALAD.
One-fourth medium-sized cabbage, one bunch of small celery, two heads of lettuce, one bunch of small round radishes, onion if desired. Chop the cabbage, onions and all but two of the radishes, fine. Add celery cut across the stalks very thin; lay a number of lettuce leaves together, roll lightly, and slice thin. Mix altogether with a fork. Add dressing enough to moisten nicely. Put lettuce leaves around the edge of a flat salad dish, put on the salad, slice the radishes thin and scatter over the top, p it the tiny center of one of the bunches of lettuce with two pretty leaves of the celery in the center. Dressing.—One-half teaspoonful of mustard, one-half teaspoonful of salt, onefourth teaspoonful of pepper, one even tablespoonful of sugar, one heaping tablespoonful of flour. Add enough vinegar to make a smooth paste, with which beat two eggs thoroughly. Add piece of butter size of an egg and one cupful of vinegar. Put over the fire and cook slowly. If too thick, add milk or cream, pouring in slowly and stirring all the time till it is creamy and smooth.—E. L. S.

BEET SALAD.
Take six good sized beets, well cooked, and two heads of celery and chop very fine. Dressing.—One cupful of rich milk, yolks of two eggs well beaten, sugar to taste, two teaspoonfuls of mustard and one-fourth cupful of vinegar. Let just come to a boil and when cold pour over beets.— Jeanie Thomson.

CABBAGE SALAD.
Chop cabbage very fine. Make dressing of three eggs, one cupful of vinegar, butter the size of an egg, one teaspoonful of salt, one small tablespoonful of mustard, onehalf teaspoonful of white pepper, two tablespoonfuls of sugar. Cook all together and turn over cabbage while hot, stir through thoroughly and cover closely.—Mrs. J. .N. Brown.

OLIVE SALAD.
One-fourth of a cabbage, one bunch ot celery, one-half dozen good sized olives. Cut olives from the pits, chop fine with cabbage; add celery cut fine and dressing to taste. All salads should be prepared just before serving. If allowed to stand they lose their relish.—is. L. M. S.

CHICKEN SALAD.
One chicken well cooked and seasoned, three bunches of celery. Both chicken and celery cut into small regular pieces. Dressing— Four eggs, one scant teaspoonful of mustard, one teaspoonful of salt, very little pepper, one tablespoonful of hard buiter, six tablespoonfuls of vinegar. Beat the yolks of the eggs. Mix the mustard with a little of the vinegar till smooth and add to the yolks; also the salt and pepper and butter and lastly the vinegar. Put all together into a farina cooker and stir constantly till it thickens and seems quite solid. Have ready the whites of the eggs beaten to a stiff froth, which add to the cooked mixture and beat together very quickly and lightly. Set in a cool place. Before pouring the dressing over the chicken, add a little thick sweet cream. Salad oil may be added if desired.—Mrs. F. D. Andrew.

SWEETBREAD SALAD.
Boil sweetbreads, putting a little salt in water, then put into cold water, cut in dice, season and add mayonnaise dressing. Celery may be added. Serve on lettuce leaves.— Meda Welcher.
WALDORF SALAD.
Equal parts of celery and apples chopped. For twc cupfuls of above, one-half pound of English walnut meats with mayonnaise dressing. Serve on lettuce leaves.—Selected by Mrs. H. M. Babcock.

SALMON SALAD.
Break up salmon with a silver fork, add salt and pepper, two tablespoonfuls of lemon juice, one tablespoonful of vinegar. Put in ice box two hours, then put salad on lettuce leaves and cover with mayonnaise dressing.—J. Frances Albro.

LOBSTER SALAD.
Put one lobster in a kettle of hot water with a teaspoonful of salt. Boil slowly three-quarters of an hour. Remove meat, rejecting stomach, etc. Season with one tablespoonful of lemon, pepper and salt. Add one-half cupful of mayonnaise dressir g.—M. W.

OYSTER SALAD.
Slice delicately thin enough white part of celery to make one pint. Sprinkle with chopped ice and set away until needed. Heat one quart of oysters to boiling point in their own liquor, drain, cut each into several pieces and pour over them the following dressing: Beat three eggs, add one-half cupful of vinegar, two tablespoonfuls of butter, one teaspoonful of mustard, one-half teaspoonful of pepper. Cook in double boiler. Stir constantly and do not boilPour over the oysters and set away to cool. When ready to serve, drain the celery, add it to the oysters and salt to taste. Toss it up lightly, garnish with white celery tips and sliced olives, and it is ready to serve.—Mrs. O. W. Dryer.

FRUIT SALAD.
Peel and slice four bananas. Peel three sweet oranges, cut in thin slices and take out the seeds. Peel a small pineapple and pull in small bits, using a silver fork. Malaga grapes cut in halves and seeded may be added if desired. Arrange the fruit in layers, spreading over each layer the following dressing: Beat the yolks of four eggs until very stiff and light colored; beat into them gradually one cupful of sifted powdered sugar, continuing to beat