San Rafael cook book, 1906

CUCUMBER JELLY— Mrs. W. F. Jones. Peel and grate 3 large cucumbers (not bitter) bruise 2 or 3 handfuls spinach, mix and strain through cloth. You should have about 1 pint of bright green liquid. Add tO' this Vi box of Knox's gelatine dissolved in a little of the juice and held over steam until melted, 2 teaspoons lemon juice, a few drops of onion juice, % teaspoon white pepper, and about a teaspoon of salt. Do not season too highly or you destroy the cucumber flavor. The green color can be gotten by grating cucumber without peeling but it is apt to be rank. This can be used for fish, cold meat or served with lettuce leaves and mayonnaise for salad. Shrimps put around the edge of mold are good, also cut 2 pimentos in pieces and put in gelatine and serve the balance of a small can cut in strips on lettuce leaves around the moulded jelly. Celery cut and a few rings of p.ickles makes another variety. Serve with mayonnaise. CHEESE RING FOR SALADS— Mrs. Carter P. Pomeroy. % pint of thick cream, whipped; 5 tablespoons grated eastern cheese, 1 pinch each of dry mustard, cayenne and paprika, 1 level tablespoon knox gelatine dissolved in % cup thin cream or milk. Mold in a ring. When served fill with any good vegetable salad. When in season, asparagus tips and artichoke hearts cut in slice, half and half. .■S8 SALADS dressed with, mayonnaise is best. In Tvinter, oedery root boilei until tender, cut in dice and served with mayonnaise, is a very good substitute, or the cheese part may be molded in timbale forms and served Individually on lettuce leaves dressed with French dressing. SUMMER SALAD— Mrs. J. E. Alexander. Lay a few crisp lettuce leaves on each, plaite, then add a few slices ripe tomato and cucumber, cover with salad dressing and serve very 'cold. FRENCH SALAD— Mrs. V. Neale. Wash the lettuce well and leave in cold water a couple of hours; then dry in a cloth. Mix in the salad bowl 2 tablespoons of olive oil, 4 or 5 drops of vinegar, % a small green onion cut in slices, % a mild ,green pepper (when in season), a pinch of salt, and plenty of fresh ground pepper; then break up the best part of 2 lettuce heads into the bowl; mix all well together, and serve. Do not keep it waiting long, and be very careful not to use too much vinegar or salt. CABBAGE SALAD— Miss Parsons, Tamalpais. 1 cup vinegar, 3 teaspoons mustard (small), 3 eggs, 1 tablespoon melted (butter, 1 teaspoon salt, % teaspoon pepper, % cup sugar. Heat the vinegar in a double boiler, and stir in the other ingredients which have been mixed together. Cook only long enough to thicken slightly, as it curdles if cooked too long. Use this as a dressing to pour over chopped cabbage. PINK SALAD— Mrs. A. A. Smith. 3 qts. of cabbage chopped very iine, 1 qt. of boiled beets chopped, 1 cup of grated horse-radish, 1 teaspoon of black pepper, 1 cup of sugar, 1 tablespoon of salt, % teaspoon rod pepper; cover with cold vinegar, and keep in air-tight fruit jars. SARDINE EGGS — Mrs. Thos. Menzies. Boil 4 eggs 10 minutes, then place them in cold water; scrape 4 •sardines gently and pound in mortiar; shell the eggs and cut through middle; take out the yolks and add to the sardines in the mortar, with 1 oz. of butter, a little pepper and salt, and a dessert spoon of parsley; l)ound all well together, then fill the whites with, mixture, andi put the halves together. Serve on a nest of green salad or watercress, sprin- Jkled with oil and vinegar. LEVILED EGGS— Mrs. W. F. Jones. Boil 8 eggs hard and lay in coldl water until cold. Take off the SALADS SS>