Good Housekeeping summer cookery book

_. Mix mustard, salt and peppers in a bowl, add egg _ yolk, mix thoroughly and add vinegar while stirring. _ Add the oil drop by drop at first and beating until it thickens, and then add more frequently. If a dropper is not used, both hands will be occupied, one holding _ the bowl and the other stirrmg. Therefore, a damp _ cloth is put around the bowl to keep it steady. A f dropper simplifies matters as it leaves a hand free to hold the basin. Bo1tLED DRESSING $oz. flour 1 teaspoonful mustard Cayenne | 1 teaspoonful salt oz. sugar I egg or 2 yolks pint milk 4 tablespoonfuls vinegar Mix the dry ingredients with a little cold milk. Stir " in the remainder when boiling and allow to boil. Add beaten yolk of egg and heat sufficiently to thicken. Add vinegar when cold. Note.—This dressing may be kept for some time if water is added instead of milk. To serve, mix with a little whipped cream. FRENCH DRESSING teaspoonful salt | 2 tablespoonfuls vinegar teaspoonful pepper 4 tablespoonfuls oil ppd Mix oil with salt and pepper, and then pour in the vinegar, or put it all in a bottle and shake thoroughly. GRAPEFRUIT JELLY SALAD 24 oz. sugar Juice of a grapefruit 24 oz. water (about 6 oz.) 3 oz. granulated gelatine A few grains of salt 1 tablespoonful lemon Lettuce juice (4 small lemon) Watercress 2 tablespoonfuls cold Cream cheese water Boil the sugar and water for 3 minutes, and add — the cold water to the gelatine. Stir into the hot syrup — until the gelatine is dissolved, then add the grapefruit, lemon juice and salt. Pour into wetted mould, and | when set place on lettuce leaves and decorate with watercress and cream cheese moistened with dressing, — which may be piped around the jelly. Serve as individual salads. Fis MoussE with CUCUMBER 3 Ib. cold white fish — 4 tablespoonful lemon 4 teaspoonful salt juice. ; Cayenne 1. pint boiled salad dressing — 4 pint thick cream 1 teaspoonful gelatine | 14 tablespoonfuls water SALADS FOR SUMMER DAYS Mix the fish with salt and cayenne and lemon juice. Add the gelatine dissolved in cold water to the hot dressing. Cool, and when it is getting thick add whipped cream and fold in fish. Put into small individual moulds or into one large one. When cold, turn out on to lettuce leaves and serve with slices of cucumber. ToMATO ROSETTE SALAD Place firm tomatoes in boiling water for 4 minute, cool in cold, scoop out stem end and remove peel. Cut into eighths, not quite through to the bottom, so that when placed on a lettuce leaf, each tomato will fall open like a flower. Moisten a little cream cheese with dressing and put through a wire strainer into the centre of the tomato, to represent stamens. BANANA, Nut AND APPLE SALAD Chop an apple in small pieces, mix with a little dressing and pour over half a banana, which has been cut diagonally and scraped, and placed on a curly lettuce leaf. Sprinkle with chopped walnuts. STUFFED Ecc SALAD Hard boil an egg. Cut it in half and remove the yolk. Moisten with salad dressing, add chopped ham and pile mixture into whites. Cut a small slice from the base of each white, stand on lettuce leaves and serve with cheese straws and watercress. MELEE SALAD Cut slices from the top of as many tomatoes as are a required. Remove pulp, and invert tomatoes to drain. _ Make a mixture of the following ingredients : cucumber, ent in cubes, and tomato pulp (which has been draieed), i" i also cut in cubes, capers, peas and chopped pickles. Mix with dressing and pile into the tomato cup. Serve on lettuce leaves. SHRIMP SALAD Peel shrimps, cut in pieces, and mix with salad dressing. Then pile on lettuce leaves and garnish with shrimps and a few capers. APPLE SALAD