The complete cook book

I prefer to mix my potato salad while the potatoes are hot, as they are less soggy. A spoonful of chopped green peppers cooked is an improvement if you have them on hand. Boil one pint of potatoes until soft. When done peel and slice them into a bowl that has The Complete Cook Book. 163 been rubbed with garlic or a cut onion. Season with pepper and salt, one-quarter cup of chopped celery or a few celery seeds, one tablespoonful of chopped parsley, yolk of one hard-boiled egg rubbed fine, and one minced cucumber pickle. Pour over it a dressing of two tablespoonfuls of oil, one teaspoonful of mustard, one teaspoonful of sugar and half a cup of vinegar. Toss all well together without breaking the potatoes. Line a dish with some nice crisp lettuce leaves and put in the salad. Garnish with some sprigs of parsley and the chopped white of a hard-boiled egg. SHRIMP OR SALMON SALAD. Take one pint or a box of boiled and skinned shrimps ; lay them in a deep dish, with salt and pepper, and twothirds as much chopped celery as you have shrimps, and pour over it the following dressing : One cup of vinegar, one-half cup of water, one teaspoonful of cornstarch, mixed in the cold vinegar, one and one-half teaspoonfuls of mustard and a very small teaspoonful of salt and white pepper; have vinegar and water boiling; add mustard, salt and pepper; boil well and remove from the fire ; have an egg well beaten and stir in the mixture briskly, and add to shrimps or salmon. Serve in tomatoes, green pepper or cucumber hulls, or simply on lettuce. LOBSTER SALAD. Take a fresh boiled, medium-sized lobster, cut it in two and pick out the meat, carefully abstracting the gall; cut the meat into dice and place in a bowl that has been rubbed lightly with a little garlic or a cut onion ; add one branch of chopped celery, one teaspoonful of chopped green chives, one-fourth teaspoonful of onion juice, one finely minced hard-boiled egg, one scant teaspoonful of chopped parsley and one-fourth head of clean, firm lettuce, chopped fine ; season with salt and "white pepper, one tablespoonful of olive oil, one tablespoonful of vinegar and four tablespoonfuls of thick mayonnaise; toss and mix this all well together. Serve in cups of lettuce leaves. Decorate with capers. i64 The Complete Cook Book. olives stuffed with red peppers, and rings of hard-boiled eggs. LETTUCE SALAD— ORIGINAL. Take two nice, crisp heads of lettuce, pare off the outer leaves, pick over and wash each leaf carefully; drain off the water and keep the lettuce in a cool place until ready to serve. It should always be served cool and crisp. Lettuce leaves should always be torn apart, as cutting causes them to wilt. Arrange in a bowl and pour over them the following dressing : Mash with a fork the yolk of one hard-boiled egg with one teaspoonful of mustard, one scant teaspoonful of sugar and one tablespoonful of cream; add drop by drop two tablespoonfuls of olive oil; stir well and then add the yolk of one raw egg, two tablespoonfuls of lemon juice or vinegar, and salt to taste; chop the white of your hard* boiled egg and add to the sauce. APPLE SALAD. Take small, smooth red apples that are very tart; cut a slice from the blossom end, and with an apple corer and teaspoon remove the core and pulp, being careful not to break the skins ; throw them into cold water to keep them from discoloring, and chop the pulp rather coarsely. Mix it with chopped green onions (if you are fond of them) and pour over it a French dressing. Serve it in the apple hulls, garnished with apple blossoms or nasturtiums. CHICKEN SALAD— ORIGINAL.