The Cook County cook book

the fat and all to the salad. Let 2 tablespoons of vinegar heat, and pour it over the salad, and serve. — Mrs. C. J. Jeffries, Winnetka, 111. DE JOHN'S SALAD.— Pare 6 Bartlett pears, care being taken not to remove stems. Cut in thin slices, and serve in original shapes on lettuce leaves with French dressing. — Mrs. W. H. Willis, Glencoe, 111. DEVONSHIRE SALAD.— Choose soft, yet firm curd of cottage cheese, season with salt, pepper and cayenne, and serve on lettuce with mayonnaise. Garnish with nasturtiums. — Mrs. W. H. Willis, Glencoe, 111. AFTER-DINNER SALAD.— Pare and cut into ^-inch dice some rich, tart apples, and mix with hickory-nut meats. Lay on top of tossed-up watercress, and serve with French dressing. — Mrs. E. D. Kelley, Winnetka, III. DOMINION SALAD. — 1 teaspoon of onion, chopped fine, 5 cold boiled potatoes, 3 hard-boiled eggs, chopped, and the tender leaves of 2 heads of lettuce, leaving out enough of the inner leaves to line the salad-bowl. Pour over salad dressing and mix gently. —Mrs. E. D. Kelley, Winnetka, 111. DUCK SALAD. — Cut the meat from a cold duck into thin strips or into cubes, marinate with salt and pepper and 3 portions of oil to 2 of sour orange juice. After standing some hours, drain and mix with half the quantity each of orange sections, freed from seeds and mem'brane, and bits of celery; garnish with mayonnaise and half slices of orange, from which the peeling has not been removed.— Mrs. Chris. Worthington, Des Plaines, 111. VARIATION I. — Take thin slices of cold cooked duck or cut it in dice, season with oil, lemon or orange juice, and mix with celery or bits of orange, freed from seeds and membrane. Serve with salad dressing and garnish with lettuce leaves and orange slices. Diced carrots and beets and onion juice may be added, if desired. — Mrs. Joseph King, Kenilworth, 111. DUMAS SALAD. — Put into a salad-bowl 1 anchovy and an equal quantity of tunny. Mash to a smooth paste with the yolk of a hard-boiled egg, a tablespoon of oil, and a little French dressing. Chop fine the white of a hard-boiled egg and a small pickle, add a few stalks of chervil, a little soy, and a wineglass full of white wine vinegar. Add a few slices each of boiled potato, turnips and beets, seasoning with salt and pepper. Mix thoroughly, and serve very cold. — Mrs. W. H. Willis, Glencoe, 111. SALAD A LA DUMAS.— Cut into dice cooked beets, potatoes, pickles and raw tomatoes. Serve with French dressing, mixed with powdered egg yolks and seasoned with anchovy essence. Serve on lettuce, sprinkled with chopped hard-boiled eggs, chervil, beets, chives and tarragon. — Mrs. Joseph King, Kenilworth, 111. DUTCH SALAD.— 1/2 head of cabbage, shredded, 1 onion, chopped fine, 1 head of celery, 1/2 lb. of extra fine bacon, cut in dice, about 1 cup of vinegar. Put the bacon in a frying-pan, keep shaking it over a hot fire until brown, add vinegar, let boil and pour over cabbage, etc., and serve. — Mrs. Robert P. Bruce, 405 S. Uth Ave., Maywood, 111.