The Samaritan cookery book

Melt the butter, and stir with it the flour, add the water, and boil for two minutes. Season to taste. WHITE CABBAGE STEWED. 1 firm white cabbage. I i large tablespoonful of flour. Milk. I Butter. Seasoning. Prepare the cabbage and lay it in a saucepan with some milk and a piece of butter, and stew till tender. Lift on to a hot vegetable dish. Moisten the flour with a little cold milk, and stir into the milk and butter. Add salt and white pepper. Boil up and pour over the cabbage. Mrs. Thomson, Kilmardinny, Milngavie. CELERY SALAD. Celery. | Mayonnaise. Cut the stalks of celery into pieces half an inch long. To every pint of these pieces allow half a pint of mayonnaise dressing. Dust the celery with salt and pepper, mix it with the dressing, and pile in a salad bowl. Garnish with the white tips of the celery and serve immediately. Miss Brownlie, 148 Hill Street, Glasgow. POTATO AND BEETROOT SALAD. Potatoes. I Celery. Beetroot. | Parsley. Slice potatoes a quarter of an inch thick and trim the edges, also slice the beetroot and chop a nice piece of white celery. Arrange the cold cooked vegetables in a double ring round the dish, potatoes and beetroot alternately, putting the celery in the centre, and shake over all some finely minced parsley. This is a useful winter salad. Salad Dressing*. 2 hard-boiled yolks of eggs. 1 teaspoonful of made mustard. 1 tablespoonful of vinegar. £ teaspoonful of sugar. 1 gill cream. Salt and pepper. Put yolks in a basin, add sugar and seasoning, add mustard and vinegar a little at a time, and then add the cream. Stir smoothly. Sour cream is even better than sweet for this dressing. Miss E. P. Watson. TOMATO ANt MAYONNAISE. 6 tomatoes. I i yolk of egg. 1 dessertspoonful vinegar. | 2 small tablespoonfuls salad oil. A pinch of mustard, sugar, pepper, and salt. Have the tomatoes all one size. Dip in boiling water and skin very carefully. Put into a crystal dish. Put the yolk into a basin. Wrap the basin in a wet towel. Mix, with a wooden spoon, the oil drop by drop time about with the vinegar and seasonings. Coat the tomatoes with the sauce. This salad is very suitable for supper with cold meat or tongue. Mrs. A. P. White, Shawlands. OYSTER SALAD. 20 oysters. | \ cupful of mayonnaise dressing. Salad leaves. Boil the oysters in their own liquor for five minutes, drain, wash in cold water, then dry and stand away until quite cold ; then mix with the mayonnaise, and serve on crisp salad leaves. Miss Brownlie, 148 Hill Street, Glasgow. FRENCH SALAD DRESSING. 1 dessertspoonful of mustard. f i or 2 eggs. 1 dessertspoonful of butter, melted. 1 teacupful of vinegar. 1 teaspoonful salt, sugar, and pepper. I 1 teacupful of milk. Put all in a saucepan and stir till it boils from 3 to 5 minutes. Bottle and cork tightly. L. J., Forfar. FRUIT SALADS. APPLE SALAD. 6 apples. I £ teaspoonful of cinnamon 4 tablespoonfuls of powdered sugar. | i gill of sherry. Peel, core, and cut the apples in very thin slices. Put a layer of these in a glass dish, sprinkle over sugar and cinnamon, and repeat till all is used. Pour the wine over. Lay in a cool place for an hour and it is ready for use. Miss J. Brownlie, Hill Street, Glasgow. APRICOT AND STRAWBERRY SALAD. 1 lb. strawberries. I i lb. apricots or cherries, or both 4 bananas. _ I may be used. ^ pint of cream.