Council cook book

Chop up a head of white cabbage, salt and pepper; heat some vinegar in a spider, adding a teaspoon of prepared mustard; beat up the yolks of two eggs with a tablespoon of sugar, and add the hot vinegar gradually to the beaten eggs; pour all over the cabbage, and serve when cold. Filled Beets. Scoop out boiled beets; chop the scooped-out pieces with olives and celery, and refill the beets. Serve, with mayonnaise sauce, on lettuce leaves. Clubhouse Salad. Four hard-boiled eggs, three handfuls macaroni, one cup celery. Boil macaroni in salt water until well cooked, drain, and cut into tiny pieces; take out [illustration: OLYMPIA BEER advertisement] for «ale at all good grocer* "ITS TBE WATER" --demand it. the yolks of the eggs and cut the whites into small pieces; cut the celery into small pieces; chop part of a red pepper, a small, sharp pickle, several olives, and a tiny bit of onion. Mix all together with a mayonnaise made of the yolks of the four eggs. In tomato season serve a portion on a couple of slices of tomatoes on lettuce for each person. Monterey Salad. Select fine lemons, wipe carefully, scoop out the pulp, remove the tough inner skin and seeds, and to the rest add one box of boneless sardines, finely chopped, a teaspoon French mustard, two hard-boiled , eggs, chopped, some tabasco sauce, and mayonnaise. Fill each cup with the mixture. Cut a small slice from the bottom of the lemon, so that it will stand firmly. Garnish with chopped egg and chopped parsley, and serve on lettuce leaves. Niagara Salad. Pick or grind one thick slice of cold, cooked salmon. Make a dressing of mayonnaise, to which add one tablespoon French mustard, one green onion chopped fine, one tablespoon small Mexican peppers, one tablespoon pimientos. Mix this dressing into the picked salmon. Game Salad. Cut cold wild ducks into thin slices and marinate in French dressing for several hours in a cold bowl. Shred a large head of celery, cut into long strips, [illustration: HARDWOOD INTERIOR CO. advertisement] cover with French dressing, place in the salad bowl, with the duck piled in the center. Garnish with chopped, hard-boiled eggs. , Herring Salad. Take six Milchner herrings, soak in milk overnight, skin, and cut up very fine, and rub the milch to a cream, then press through a sieve. Have some beets and celery root cooked, and cut into small cubes. Cut up some vinegar pickles, olives, and capers, and add to the chopped herring and milch. Scoop out apples, cut up some, and add to the salad. Mix all with either mayonnaise or French dressing. Put salad into the scooped-out apples. Banana Salad. On a crisp lettuce leaf lay a half or a whole banana, cut in halves. Spread over it the following boiled salad dressing: Two eggs, half a cup of milk, two tablespoons granulated sugar, half a teaspoon salt, a little mustard. Beat eggs and sugar together; add milk, salt, mustard, and sugar, and put into a double boiler. When thick, add one-half a cup of vinegar, and let cool. Celery and Fruit Salad. Cut up the outer green stalks of celery; to one cup use one pint of water and a heaping teaspoon of salt. Let simmer until soft, add one-fourth of a box of gelatine that has soaked half an hour in half a cup of cold water; run through a jelly bag and mold [illustration: Baert Kurtz Freckle Salve advertisement]