San Rafael cook book, 1906

CLUB HOUSE SALAD— Mrs. Bernhard Johnson, S. F. 3 handsful macaroni boiled in salted water until well done. Chop into small pieces after draining. 4 hard boiled eggs, whites chopped and yolks mashed fine; 2 or 3 olives, a sharp pickle, a piece of red pepper and a suspicion of onion, grated is best. One cup vrhlte celery cut fine. Mix all together with a stiff mayonnaise. Serve on lettuce leaves or on a slice of tomato, surrounded with lettuce leaves. MASHED POTATO SALAD— Mrs. W. F. Jones. Rub a dish with garlic and put in it 4 cups cold mashed potatoes, whip well, add slowly 1 cup olive oil, lemon juice or vinegar to taste, 1 teaspoon salt, dash each of cayenne and tabasco, celery salt or extract, % teaspoon Worcestershire, small grated onion or a few chives chopped fine with 2 teaspoonsful parsley, 1 cup of cut celery. Garnish ■with hard, boiled eggs, serve on lettuce leaves or cress. A little mayonnaise with each helping improves. POTATO MAYONNAISE— Mrs.A. McMahon, San Francisco Boil 1 small potato, mash thoroughly and place in bowl until cool, then add yellows of 2 eggs or more if required, a little cayenne, salt spoon of mustard and 1 teaspoon salt. Beat together and add your oil a little at a time and vinegar or lemon juice to taste. Mayonnaise made this way will not crack. POTATO SALAD DRESSlNG^Mrs. E. Q. Smith. 1 cup mashed whipped potatoes, heat into the potatoes gradually 4 tablespoons olive oil, 4 tablespoons lemon juice, 1 tablespoon mild French mustard, % teaspoon salt and 5 drops tabasco. Beat well and in warm weather chill. Just before serving add % cup of whipped cream and pour over your lettuce. POTATO DRESSING— Mrs. Winfield Davis, Ross Valley. Boil about 1 potato, mash and whip light with fork; let cool. Chop garlic size of a pea very fine, and add to potato, also 1 teaspoon salt % teaspoon pepper, 1 teacup of oil, about 3 tablespoons vinegar, or vinegar to taste: Mix well and pour over lettuce and then stir thoroughly. Chill. SALAD DRESSING — Mrs. Thos. S. Bonneau. 2 eggs beaten, add 1 cup milk, tablespoon, mustard mixed with a little vinegar; teaspoon of salt and 1 of sugar, cup of vinegar, if not too strong, otherwise, % cup. Oil to taste or butter size of an egg. Put contents in double boiler and cook to consistency of cream. FRENCH DRESSING— Mrs. W. F. Jones. 1 teaspoon salt, % teaspoon paprika, % teaspoon pepper, % cup of lemon juice or vinegar, % cup olive oil, y^ teaspoon Worcestershire sauce, i/i teaspoon onion extract, 1/4 teaspoon celery extract. Either shake well in bottle or beat with egg beater. Ingredients must be cold. This is good to keep on hand. SALAD DRESSING TO KEEP ON HAND—Mrs. A. A. Smith. 5 teaspoons cf mustard, 4 teaspoons of sugar, 1 small teaspoon of salt, 4 tablespoons of olive oil; beat these thoroughly; then add 4 eggs, 12 tablespoons of milk, 12 tablespoons of vinegar; stir all together in a qt, bowl that can be placed over a boiling kettle; stir constantly till it becomes creamy; remove, and stir a little more lest the eggs curdle. This will keep two months or longer, in an air-tight fruit jar. CREAM DRESSING FOR SH RIMPS— Mrs. W. F. Jones. Whip 1 teacup of cream just turning sour; add very little vinegar, and sugar to give a rich taste, but not too sweet; pour over the shrimps and serve on lettuce leaves. Nice where one 'does not like oil; also good with plain salad. CREAM DRESSING— Mrs. E. B. Mahon. 1 cup of cream, 1 tablespoon of vinegar, 1 teaspoon of mustard, a little salt; mix together very slowly. WALNUT SANDWICHES— Mrs. J. M. Dollar. Mix finely chopped walnuts with enough mayonnaise dressing to make a soft paste. Take th'in slices of buttered bread, spread 1 slice with the paste, put a lettuce leaf on the other; put them together and ■cut in any shapes desired. Keep in a cold place until ready to use them.