Around-the-world cook book

Butter, 1 tablespoon, Salt, % teaspoon. Lemon-juice, % tablespoon, Minced parsley, % tablespoon. Pepper, % salt-spoon. Mix well, and spread on hot broiled steak or chops. This may also be used with hot fried or broiled fish. CITRON SAUCE Eggs, 4, Sugar, % cup, Lemon, 1 (using juice and rind). White wine, sherry or rum, % wine-glass. To the yolks of the eggs add the sugar, wine, and lemon, using both the juice and the rind of the lemon. Place on the fire, and stir briskly with a wooden spoon until it comes to a boil. Then remove from the fire, and when cool mix this with the well-beaten whites of the eggs. This is to be served with cornstarch, rice, or any cold pudding. CLARET SAUCE Claret, 1 cup. Water, 1 cup, Cinnamon, 1 stick, ^ Sugar, 4 tablespoons. Put all of the above ingredients on the fire, and let it get hot, but not boil. This sauce is for puddings and may be served either hot or cold. SALADS Salads are economical dishes, and in many cases furnish opportunity to utilize remnants, or ''left-overs" of cold cooked meats, fish and vegetables, where these have flavors which will harmonize. The different foods should be kept apart until about to make the salad. All raw greens, such as lettuce, cabbage, etc., should be well washed in clear cold water to make them crisp, then dried on a cloth. Remove all bone, gristle and fat from the meats, and flake cold fish into fine bits. Vegetables should not be chopped fine, but diced with a sharp knife. All green vegetables, and some other vegetables, are much improved if they are marinated, or sprinkled with French dressing and allowed to remain an hour before preparing the salad. Vegetable salads may be made of lettuce, cauliflower, green string beans, celery, cold boiled potatoes, cucumbers, tomatoes, cabbage, etc. Nuts may be also used with almost any vegetable or fruit combination. Lettuce, celery, cabbage, etc., should be placed in cold water to make crisp. Asparagus should be boiled, then cooled, cut into small lengths, and the tougher parts of the stalks removed, then served with mayonnaise or with French dressing. Cold boiled potatoes cut in dice, may be used, flavored with onion or with parsley, and served with either a French dressing or with mayonnaise. Potatoes may also be combined with other vegetables such as beets, beans, peas, carrots, and green peppers. Vegetable salads are particularly appropriate to serve at luncheon with cold meats. Cold boiled cauliflower, the flowers picked apart, and the tender parts of the stems cut in small pieces, mixed with olives or tomatoes, may be served with mayonnaise or with French dressing. Cabbage, white, raw and tender, cut in fine strips, and mixed with celery, or with strips of green pepper, is served with either French dressing or with mayonnaise. Cooked green beans, cut in 2-inch lengths, flavored with finely chopped onion, and put on lettuce leaves, may be served with French dressing. Young dandelion, mixed with either lettuce leaves or with watercress, may be served with a French dressing.