Dora's cook book

String and boil French beans as for salad in salted water. Drain them well, and when cold mix with them oil, vinegar, salt, pepper, finely chopped parsley, and a little winter savory. LETTUCE SALAD. — Cut up some nice lettuce in a bowl; fry little dice of bacon minced fine ; do not let them brown, but just melt the bacon fat, then add vinegar, salt and pepper to the bacon; pour the whole over the lettuce, and stir it up well. This must be served as soon as made, or the lettuce will lose its crispness. CUCUMBER SALAD. When cucumbers are bitter, cut off a good half inch at the point before peeling, slice them very thin, serve with pepper, salt, oil, and white wine vinegar. CAULIFLOWER SALAD. Boil cauliflowers in salt and water, so that a fork will go through them, but not too soft. Lay them in cold water, and then drain them ona sieve. Divide them in tufts the size of a walnut; arrange them neatly in a shallow dish with strips of beet-root between, and pour over with a spoon a good salad cream. LOBSTER SALAD. Put a large lobster over the fire in boiling water slightly salted ; boil rapidly twenty minutes; when done it will be of a bright red color, and should be removed, as if boiled too long it will be tough ; when cold, crack the claws, after first disjointing, twist off the head (which is used in garnishing), split the body in two, lengthwise, pick out the meat in bits, saving the coral separate, cut up a large head of lettuce slightly, and place on a dish, over which lay the lobster, putting the coral around the outside. For dressing take the yolks of three eggs, beat SALADS, 87 well, add four tablespoonfuls of salad oil, dropping it in very slowly, beating all the time, then add a little salt, cayenne pepper, half teaspoonful mixed mustard, and two tablespoonfuls vinegar. Pour this over the lobster, just before sending to table. CHICKEN SALAD. Two chickens chopped coarse, eight heads of celery, three eggs, one pint of vinegar, one tablespoonful flour, one tablespoonful sugar, rub the yolks of the eggs to a fine powder, then add the salt, mustard, and oil; mix well together, then add the cream, and after that the vinegar and raw egg. GERMAN SALAD. Chop cold boiled potatoes fine with enough raw onions to season nicely; make a dressing as for lettuce salad, and pour over it. LETTUCE AND ONION SALAD. Lettuce and young onions cut fine and mixed with salad dressing form a salad much liked. PINEAPPLE SALAD, Pare a large pineapple and dig out the eyes; then with a silver fork tear the fruit downwards into shreds until all is removed from the core. Put the shreded fruit into a dish, sift with powdered sugar and pour over it the juice of two good oranges, or pour over it a little port wine and a dash of brandy. [illustration: DORA'S COOK BOOK.] SIDNEY SMITH’S SALAD. “To make this condiment, your poet begs The powdered yellow of two hard-boiled eggs; Two boiled potatoes, passed through the kitchen sieve, Smoothness and softness to the salad give ; Let onions’ atoms lurk within the bowl, And, half suspected, animate the whole; Of mordant mustard, add a single spoon; Distrust the condiment that bites so soon; But, deem it not, thou man of herbs, a fault To add a double quantity of salt; Four times the spoon with oil from Lucca crown, And twice with vinegar, procured from town ; And lastly, o'er the flavoured compound toss A magic soupcon of anchovy sauce. O, green and glorious! O, herbaceous treat! "T would tempt the dying anchorite to eat ; Back to the world he’d turn his fleeting soul, And plunge his fingers in the salad bowl; Serenely full, the epicure would say, Fate cannot harm me, I have dined to-day.” CATSUP, PICKLES, Etc. | PICKLES AND HOW TO MAKE THEM.