The complete cook book

Use a fresh firm white head of cabbage, lay it in cold water for an hour, then drain it and shred or chop it; put it in a tureen and cover with a dressing made as follows: One scant tablespoonful of flour, mixed with one tablespoonful of butter, and to this add two tablespoonfuls of milk, one cup of vinegar, one tablespoonful of salt, two teaspoonfuls of sugar, one teaspoonful of mustard, one-fourth saltspoonful of cayenne; place in a saucepan on the fire and allow it to thicken ; at the last moment stir in the yolks of two eggs; stir rapidly and pour over the cabbage; cover closely and serve. Delicious with fried oysters or fish. The Complete Cook Book. 167 MOTHER R'S WARM CREAM SLAW. Take a tureen full of finely cut cabbage ; mix in it salt, pepper and mustard to taste; take one-half pint of cream, a lump of butter size of an egg or walnut, one tablespoonful of sugar and yolks of two eggs well beaten ; place on the stove and let come to a boil ; then add one-half or two-thirds cup of vinegar; stir briskly when you pour vinegar in the boiling mixture or it will curdle ; when it again comes to boiling point pour over the cabbage and cover closely for a few moments before sending to the table; new milk will do if you haven't cream. SWEETBREAD SALAD. One pair sweetbreads, one bunch celery, one-half pound English walnuts, mayonnaise dressing. Thoroughly wash the sweetbreads, removing all the membranous pipes and tough outer skin. Lay in cold water about ten minutes, then drop into boiling salt water and boil about thirty minutes. Lay in cold water a short time, wipe dry and mince fine. Crisp the celery by laying in cold water, then cut into half-inch lengths. Shell the nuts and boil about ten minutes in boiling salted water, then throw into cold water to harden. Drain and chop fine. Mix sweetbreads, celery and nuts all together and cover with a rich mayonnaise. Serve on a crisp lettuce leaf and decorate with nasturtiums. Accompany with salt wafers, which can be purchased fresh at any first-class grocery. SHRIMP SALAD. Dunbar shrimps well rinsed, spreading them over shredded lettuce. Dressing: Yolks of two hard-boiled eggs smoothed to a paste; one egg well beaten ; add three tablespoonfuls of oil or drawn butter; one tablespoonful French mustard; teaspoonful salt ; small tablespoonful sugar; five tablespoonfuls good vinegar; set dish in pan of boiling water, stirring constantly until done. Before serving add juice of one lemon. i68 The Complete Cook Book. SOUR CREAM SALAD DRESSING, Add one tablespoonful lemon juice to one-half cup sour cream shaking in a few grains of paprika or white pepper, and one-fourth teaspoonful salt. Use it on a mixture of cucumber and onion. MAYONNAISE— ORIGINAL. Yolk of one fresh egg, one scant teaspoonful of ground mustard, half teaspoonful of salt, a few shakes of tabasco sauce, one cup of olive oil and juice of one lemon. Mix the egg and mustard well in a large soup plate with a wooden fork, then pour in the olive oil in a very fine stream, or drop by drop. When it becomes thick alternate it with the lemon juice a little of each at a time. Make long strokes around with the fork, and in hot weather set your plate on a block of ice. Finish with salt and tabasco sauce to taste. Some like the addition of a few drops of onion juice. Mayonnaise should be made on a bright day. It is much harder to make in rainy, damp weather. FRENCH SALAD DRESSING. Into a bowl put half a teaspoonful of salt and a quarter of a teaspoonful of pepper; add gradually six tablespoonfuls of olive oil, a quarter of a teaspoonful of onion juice, and two tablespoonfuls of vinegar. Stir vigorously for a few moments. For some salads half a teaspoonful of mustard should be added. SALAD DRESSING WITHOUT OIL.