The Institute cook book

3 eggs 1 teaspoon mustard 3 tablespoons flour 1/2 cup vinegar 11/2 cups cold water 3 egg yolks Red and black pepper 1 cup oUve oil Salt Beat the three whole eggs; add the mustard and flour well mixed with the water and a little red and black pepper. Put the vinegar on to boil and while boUiag add the egg and mustard mixture, stirring constantly until it thickens. When cold add a Mayonnaise made of the three egg yolks and olive oil. Add salt after all is finished. This makes about a quart and is useful for chicken salad or for any purpose where a large quantity of dressing is needed. In winter it will keep a week or more. CHICKEN SALAD 1 cup cold cooked chicken Mayonnaise dressing 1 cup chopped celery Lettuce Stuffed olives Mix the chicken and celery thoroughly with Mayonnaise dressmg; pour into a bowl lined with lettuce leaves; throw a little more dressing over the top and garnish with stuffed olives. TOMATO SURPRISES 3/4 cup cold chopped meat Vz saltspoon salt y-i tablespoon chopped onion 4 tablespoons Mayonnaise y^ tablespoon Worcestershire sauce 4 tomatoes Lettuce Season the meat with onion, sauce and salt, and mix with the dressing. Have the tomatoes very cold; cut a slice from the stem end and scoop out the seeded portion. Fill each with the salad mixture and serve on a leaf of crisp lettuce. SALADS Family of Four SARDINE SALAD 1 small box sardines 3 hard-boiled eggs Juice of y^ lemon Mayonnaise dressing Prepare the sardines, free from oil, bones and skin; season with lemon juice; cut into small pieces and mix with the eggs, finely chopped. Arrange on a bed of lettuce leaves and serve with Mayonnaise dressing. SHRIMP SALAD I can shrimps 1 head lettuce 1 stalk celery 1/2 cup Mayonnaise dressmg Olives and radishes Remove the shrimps from the can; cover with cold water and let stand a few minutes. Drain; dry between towels, and break into small pieces. Cut the celery into half -inch pieces; mix with the shrimps and the Mayonnaise dressing, and arrange on lettuce leaves, garnishing with olives or radishes. SALMON SALAD 1 can salmon Mayonnaise dressing 1 head lettuce Ripe olives Remove the salmon from the can; wash in a colander under running water and drain. On each salad plate make a nest of lettuce leaves and in it bury a portion of the salmon, broken into small pieces and covered with Mayonnaise. Garnish with ripe olives. LOBSTER SALAD 1 boiled lobster Mayonnaise dressing 1 head lettuce Lobster coral Cut boiled lobster into one-inch pieces and keep on ice until ready to serve. Arrange fresh lettuce in a bowl ; pour the lobster well mixed with Mayonnaise in the center; smooth the top; cover well with dressing and sprinkle with powdered lobster coral. LETTUCE SALAD Throw away the outer leaves of the head of lettuce; wash the rest carefully in running water and dry them in a clean towel. Break or tear the leaves into convenient pieces and serve with Mayonnaise, cream or French dressing. t-a^S ■SS* Fish Cutlets Blanquette of Cliicken with Peas Cusls a la Creme ^^p^wwwi ~ws^ DESSERTS Raisin PuSs Chocolate Eclairs Blanc Mm^c Planned for a C* A T A T\C< FamUy of Four oALfAUO COMBINATION SALAD