Dr. M'Millan's formulas and domestic guide

Butter one-half cup. Pour hot over the salad. POTATO SALAD. Take medium sized potatoes, boil, let them get cold, and then slice them. Put in a medium sized onion chopped fine, and take a tea-cup two-thirds full of best cider vinegar, into which put a table-spoonful of sweet oil. Heat the vinegar and oil very hot, pour over the potatoes and onions, and stir all together with a salad spoon, and let it get cold, and you have a fine potato salad. BEAN SALAD. Cover the bottom of your salad dish with cold boiled potatoes sliced thin. Over this spread a layer of cold baked or boiled beans, and above this a layer of onions sliced very thin. Salt and pepper each layer, heat a piece of butter the size of a walnut in sufficient vinegar to cover the salad, and pour over it while hot. CABBAGE SALAD. Take 1 head of nice cabbage and chop very fine with salt, after which set it away for a few days. Then drain off all the water, and add I tablespoonful of mustard-seed, and enough vinegar tocover, and boil half an hour. To be eaten cold. LOBSTER SALAD. Boil a hen lobster. When done remove the meat from the shell, mince it, rub the coral to a smooth paste with a table-spoonful of olive oil or melted butter, and add : Grated yolks of 3 hard-boiled eggs. Mustard i tea-spoonful. Salt and pepper to taste. A wine-glassful of good cider vinegar. Mix the sauce with the meat, and add a third as much with lettuce or celery. Cut fine just before serving. Salmon salad may be made the same way. Garnish with lemon sliced thin and parsley or celery. CREAM SALAD. Chop fine half a head of cabbage, and into it stir a little salt and half a cup of thick cream.Beat a half a cup of vinegar, stirring into it the beaten yolks of 2 eggs, a tea-spoonful of sugar, and half a tea-spoonful of mustard. Pour this over the cabbage just as it goes to the table. VEGETABLES. POTATO PUFF. Cold mashed potatoes 2 cups. Some kind of cold meat hashed a few bits. Melted butter 2 table-spoonfuls. Eggs well beaten 2. Milk I cup. Pour into a deep dish and bake in a quick oven. If rightly done it will merit its name. NO. 2. Take cold beef or lean meat of any kind, cut in small bits, season with pepper and salt. Boil and mash some potatoes ; make into paste with 2 eggs, roll out with a dust of flour, cut with a saucer ; put the cut meat on one side of the crust and fold the other over and pinch together. Fry brown in butter. POTATOES A LA CREME. Put into a sauce pan 2 ounces of butter, a dessertspoonful of flour, some parsley and scallions, both chopped small, salt and pepper. Stir them together, add a wine-glass of cream and set on the stove, stirring constantly until it boils. Cut some boiled potatoes into slices and put into the pan with the mixture, and boil all together, and serve very hot. STEAMED POTATOES. Steam or boil dry a quart of sound potatoes, then peel and mash in a sauce-pan, and mix an ounce of butter. Set over the fire, pouring in slow- ly nearly half a pint of milk, and stir to prevent scorching. Dish into a common earthen dish, scollop, and put in a quick oven to brown. Set on the table in the same dish. This is the most palatable way of cooking potatoes, especially in the spring.