The royal baker and pastry cook

Salmon Salad. — Remove bones and skin from can salmon. Drain off liquid. Mix with French dressing or thin mayonnaise ; set aside for a while. Finish same as lobster salad. Other fish salads may be prepared in same manner. Tomato Salad. — Pare with sharp knife. Slice and lay in salad-bowl. Make dressing as follows : Work up saltspoon each of salt, pepper, and fresh made mustard with 2 tablespoons of salad oil, adding only a few drops at a time, and, when thoroughly mixed, whip in with an egg, beaten, 4 tablespoons vinegar; toss up with fork. Cucumber and Onion Salad. — Pare cucumbers and lay in ice-water 1 hour ; do same with onions in another bowl. Then slice them in proportion of 1 onion to 3 large cucumbers; arrange in salad-bowl, and season with vinegar, pepper, and salt. Potato Salad. — Make Viz amount of boiled dressing given; when cold, thin with vinegar or lemon juice, and add 2 tablespoons onion juice. Pour over diced boiled potatoes while hot. When cold serve with watercress or field salad, garnishing with diced pickled beets and sliced hard boiled egg. Potato and Egg Salad. — Hard boil 3 eggs 30 minutes; shell and cut fine with silver knife. Boil 3 or 4 potatoes. Dice while hot, mix with cut eggs and add French dressing. Let stand till cold. Serve on bed of watercress with more French dressing or boiled dressing thinned with vinegar. Cold Slaw. — Prepare Mj quantity boiled dressing. While hot pour over 1 quart shaved cabbage, cover closely; set away till cold. Red cabbage may also be used. Cheese Straws. — Roll out pie crust very thin. Sprinkle with grated sharp cheese and a dust of cayenne, fold in three, roll out, and dust a second time with cheese. Fold, roll out quite thin, cut in fine strips or straws with jagging-iron, lay on flat pans and bake in very moderate oven. Welsh Rarebit. — Select richest and best American cheese, the milder the better, as melting brings out strength. To make 5 rarebits, take 1 pound cheese, grate and put in tin or porcelain-lined saucepan; add ale (old is best) enough to thin the cheese sufficiently, say about a wine-glass to each rarebit. Place over fire, stir until it is melted. Have slice of toast ready for each rarebit (crusts trimmed) ; put a slice on each plate, and pour cheese enough over each piece to cover it. Serve while hot. ¥ Eggs SOFT AND HARD BOILED EGOS.— For soft boiled drop into boiling water and boil 3 to 3 til minutes. A better way is to have water boiling in a saucepan. Take from fire, add eggs quickly, cover, and let stand off fire away from drafts from 8 to 10 minutes, according to freshness of eggs. Hard boiled eggs should be simmered at least 20 minutes. This gives mealy yolks, which digest more readily than sodden ones. Poached Eggs. — Toast small slice of bread for each egg; trim and lay on hot platter. Have frying-pan partly filled with salted water. When simmering, carefully break in 1 egg at a time. Baste with the water until white is firm, take up with skimmer, trim edge of white and slip on toast. Scrambled Eggs. — Beat together 4 eggs, ^ cup cream or rich mUk, teaspoon salt, 14 teaspoon pepper. Turn into hot buttered pan, stir till set. Serve on toast. Chopped boiled ham or other cold meat may be mixed with the eggs before cooking.