The century cook book

Lettuce and Tomato Salad. Clean and wash the lettuce, place in a bowl lined with a napkin, so as to absorb all the moisture, and put in the ice box. Skin the number of tomatoes needed, and put on ice. When ready to serve, dress the lettuce with vinegar, oil (or melted butter), salt and pepper. Arrange the lettuce in the salad bowl, quarter, or slice the tomatoes, and arrange in the middle of the bowl, and spread over them a Mayonnaise dressing, and serve. Lettuce and Tomato Salad No. 2. Clean and wash the lettuce, shake, to free from excessive moisture, and place on ice. Skin the number of tomatoes required, and place on ice. When ready to serve, put three or four crisp lettuce leaves in each individual salad dish; place in the middle of each one a tomato cut in quarters; put on each tomato a spoon- Lettuce, ful of French or Mayonnaise dressing, and serve. Cold Slaw. Put a tablespoonful of melted butter in a stewpan, and add to it a teaspoonful of flour; mix, and then put in a teacupful of vinegar. Beat an egg, and add to it a teaspoonful each of mustard, sugar, salt, and a half teaspoonful of pepper; beat all together, and stir in the boiling 8o Salads vinegar; boil one minute, and pour over sliced or chopped cabbage. Cold Slaw No. 2. Slice cabbage very fine, and season with salt, pepper and sugar to taste. Pour vinegar over all, and mix thoroughly. This is a nice relish with raw or cooked oysters. Cabbage Salad No. 1. Chop half of a medium sized head of cabbage very fine; add four teaspoonfuls of celery seed, or one head of celery cut fine. Beat in a bowl the yolks of two eggs, and add a teaspoonful each of sugar, butter, pepper, made mustard, and add two-thirds of a cupful of vinegar; set the bowl in hot water and stir until it thickens; set aside, and when cold, pour over the cabbage, and mix well. Cabbage Salad No. 2. Take two quarts of finely chopped cabbage, and season with two level teaspoonfuls of salt, two of white sugar, one of black pepper, one of ground mustard; rub the yolks of four hard boiled eggs until smooth; add half a cupful of butter slightly warmed; mix thoroughly with the cabbage; then add a teacupful of good cider vinegar. Serve with whites of eggs, sliced and placed on the salad. Cabbage Salad No. 3. One medium sized head of cabbage chopped fine ; pepper and salt to taste. For a dressing beat the yolks of two eggs, add two tablespoonfuls of melted butter, and beat again; then add a teacupful of thick sour cream, two tablespoonfuls of sugar and half a cupful of vinegar, and beat for three minutes; pour on the cabbage, and mix. Cucumber Salad. Needed: One large or two small cucumbers, ^ teaspoonful of pepper and Salt mixed, i tablespoonful of best French vinegar, 3 tablespoonfuls of pure salad oil. Peel and slice the cucumber as finely as possible, sprinkle the pepper and salt over it; add vinegar and salt in the above proportions a moment before using. Salads 8 1 Bean Salad. String young beans, cut into inch lengths and boil in salt and water until tender, drain well, and to a quart of beans, add a chopped onion; take three tablespoonfuls of vinegar, two of salad oil, or melted butter, salt and pepper to taste. Beat the vinegar and oil together, add the seasoning, and pour over the beans and onions; mix well, and set away for an hour or two before using.