The Cook County cook book

VARIATION I. — Shred or flake cold cooked or canned salmon, and mix with salad dressing. Add to this any or all of the following: Cold boiled potatoes, diced or chopped, diced or sliced cucumbers, celery, chopped pickles, broken nuts, hard-boiled eggs, chopped olives, capers, and pickle, small gherkins, shredded red or white cabbage. Season with lemon juice, minced parsley and cayenne. Garnish with sliced cucumbers, sliced hard-boiled eggs, olives and anchovies. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION II. — Pick the salmon to pieces and add twice as much celery as fish, and mix well. Serve with salad dressing. — t Mrs. D. E. Allen, 423 9th St., Wilmette, 111. SALMON AND CUCUMBER SALAD.— Lay a cooked salmon steak on bed of lettuce leaves, and cover with thinly sliced cucumbers. Garnish with nasturtiums or cucumbers aspic, and serve with, French or mayonnaise dressing.' — Mrs. C. E. Worth, Wheeling, 111. , SARDINE SALAD. — Mix sardines with hard-boiled eggs, chopped fine, add some chopped parsley, and lay over the top some sliced lemon; garnish with lettuce, chopped fine, and wet in vinegar.— Mrs. C. J. Jeffries, Winnetka, 111. VARIATION I. — 1 box of sardines, chopped fine, the yolks of 2 hard-boiled eggs, stirred with the oil of the sardines, the whites chopped; juice of 1 lemon, slice lemon on top. — Eloise Jennings, Winnetka, 111. VARIATION II. — Skin, flake, and bone sardines and mix with salad dressing. Serve on lettuce leaves. Mix to taste with mashed yolks of hard-boiled eggs, chopped olives, chopped pickles, or gherkins, finely cut celery, diced, cooked potatoes, sprinkled with lemon juice or add a salad dressing made with it, or a sour mayonnaise. Garnish with boiled beets, olives, pickles, chopped, small gherkins or hard-boiled eggs. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. SAVOY SALAD. — Chop fine 1 medium-sized head of cabbage, mix with it 2 tablespoons of chopped celery and 1 tablespoon of finely minced onion. Whip 1 cup of thick, sour cream (that has soured quickly and is not too old), add the juice of Yz lemon, 2 tablespoons of vinegar, 1 scant teaspoon of salt, 1 saltspoon of paprika, pepper, and a teaspoon of sugar. Mix thoroughly with the cabbage, and add more salt, if needed, but do not sprinkle the salt or cabbage before moistened with the dressing, as that toughens it. Put on ice until ready to serve. — Eloise Jennings, Winnetka, SCALLOP AND TOMATO SALAD.— Clean 1 pt. scallops, parboil and drain. Add juice of 1 lemon, cover and let stand 1 hr. Drain, dry between towels, sprinkle with salt and pepper, dip in fiour, egg, and stale bread crumbs, fry in deep fat, and drain on brown paper. Cool, cut in halves, marinate with dressing, and serve, garnished with sliced tomatoes and watercress. Dressing: Mix 1 teaspoon finely chopped shallot, ^ teaspoon salt, y% teaspoon paprika, 2 tablespoons lemon juice and 4 tablespoons olive oil. — Mrs. C. J. Canthorn, Wilmette, 111. SHADDOCKS. — Shaddocks are halved, the pulp scooped out and the pith removed. The pulp is then returned to the fruit and a French dressing is poured over it. — Mrs. A. C. Christy, Glen View, 111.