The century cook book

Asparagus Salad. Drain the asparagus after taking it from the can, or if fresh, boil until tender in salted water, and dress like string bean salad. Potato Salad. Cut in half inch cubes two quart of cold boiled potatoes, a large Spanish onion, two heads of celery, and four hard boiled eggs; season with salt, pepper, and a little cayenne. Put in a stewpan a Asparagus. lump of butter the size of an egg and when melted, add a tablespoonful of flour; cook, but do not brown; then add a cupful of milk or water. Beat the yolks of two eggs with a tablespoonful of sugar and a teaspoonful of mustard; add two-thirds of a cupful of vinegar, and stir all in with the sauce in the stewpan ; let it come to boil, stirring all the time, and set away to cool. AVhen cold, pour over the rest of the salad, mix well, and serve. Potato Salad No. 2. Slice cold boiled potatoes thin, and mince an onion fine. Alternate layers of potatoes and onion, season each layer with salt, pepper, melted butter and a little vinegar. Let stand an hour or two before serving. Salmon Salad. Procure two heads of nice crisp lettuce and wash each leaf separately, shaking to free from moisture. Arrange the lettuce on a round or oval dish about two inches deep, the darker leaves next the outside and the lighter ones in the middle. Take a can of best salmon, or 82 Salads its equivalent in fresh cooked salmon; with a fork pick in small flakes and place in the middle of the dish on the lettuce. Season the salmon with salt and a little cayenne, and pour over it a tablespoonful of vinegar and the juice of a lemon; then set aside in the ice box for an hour or two. When ready to serve, pour a teacupful of mayonnaise dressing over the fish ; sprinkle a few capers on top of that, and serve. LiObster Salad. A delicious lobster salad can be made by following the above rule and substituting lobster for salmon. A nice way is to arrange the lettuce in the form of shells on individual salad dishes and putting a spoonful of lobster in each one; then proceed with the dressing as you would in the larger dish. Sardine Salad. Take two boxes of best sardines and arrange on a platter. For dressing take the yolk of four hard boiled eggs, put in a bowl and rub to a paste; add a tablespoonful of prepared mustard, three of vinegar, a teaspoonful of sugar and a little cayenne. Mix well together and pour over the sardines. Garnish with sliced lemon. Egg Salad. Boil a dozen eggs for twenty-five minutes, slice and cover with a Mayonnaise dressing, garnish with lettuce leaves, capers, and olives. Chicken Salad. Boil three chickens until tender, salting to taste; when cold, pick fine with the fingers, and add three heads of celery, cut fine with a : knife (not chopped), and six hard boiled eggs sliced; mix all to- Saiad Fully Garnished. gether thoroughly. For dressing, put in a sauce pan a pint of vinegar and a lump of butter the size of an egg; beat three eggs with two tablespoonfuls of made mustard, two of sugar, salt and pepper to taste; let the vinegar come to a boil ; then stir in slowly the beaten Salads 83 egg mixture, stirring until it thickens, but do not let it curdle, which it will do, if boiled too long. Set aside to cool. Do not add the dressing to the chicken and other ingredients, until just before serving.