Mix all together with the beaten egg and cook over hot water until right consistency. CAULIFLOWER SALAD. Remove the leaves and stalk; stand in salted water an hour, head down, to draw out any insects ; drop in boiling salted water — teaspoon to each quart. Cook an hour or until very tender. Set away to cool ; break into small flowerlets ; pour over French dressing ; toss it over to get well seasoned. Serve on lettuce leaves. CABBAGE SALAD— Chopped. 1 quart chopped cabbage. % teaspoon pepper. 2 teaspoons salt. 2 tablespoons sugar. j4 cup vinegar. Mix all together, then pour on vinegar. CABBAGE SALAD. Shave part of a firm head of cabbage very fine, not thicker than the blade of a silver knife, let stand in very cold water half an hour or more, drain thoroughly just before serving, and add French dressing. It is very nice with a little bit of onion shaved very thin and sprinkled through it. 142 First Aid to Good Cooking CHICKEN OR VEAL SALAD. Cut the meat into small pieces after removing gristle and bone. Add y2 as much celery that has been washed, scraped and cut into small pieces. Moisten with Mayon- naise dressing or salad dressing made of : 1 egg. 1 tablespoon of melted 2 teaspoons flour. butter. y2 teaspoon mustard. 6 tablespoons vinegar and y2 teaspoon (scant) salt. 4 of water. 1 tablespoon sugar. Mix all together with the beaten egg and cook over hot water until right consistency. Let cool before using. Most chicken salad is made of part veal. Soup meat makes a good salad, or for croquettes. There is much nourishment left in it and it should not be wasted. LETTUCE SALAD. If the lettuce is not very crisp and tender, let stand in cold water several hours. Look over carefully, watch- ing for insects ; wash thoroughly. Then with a pair of clean scissors cut up into shreds about 1/16 of an inch wide, cutting across the leaves. Add French dressing of oil and vinegar and strew a few capers over it. Where the lettuce is very tender serve without shredding, but if a little tough, shredding will improve it very much; but it must be used soon after preparing. LETTUCE SALAD. Wash the lettuce thoroughly after looking over care- fully ; serve very cold with French dressing. A tiny bit of finely shaved onion scattered through it makes a pleasant change, or a few capers. Make Philadelphia cheese into balls, dust them with paprika, and serve on the lettuce. First Aid to Good Cooking 143 POTATO SALAD. Wash and scrub the potatoes with vegetable brush, put over to cook in boiling salted water. When tender drain, pare, cut in thin slices, grate a little onion juice over them, add a cooked salad dressing ; toss lightly until mixed ; pour a little of the dressing over the top. Some omit the salad dressing and have a few pieces of bacon fried, crumbled up and mixed with the potato; pour a little vinegar in the skillet with the fat and pour over the salad. This gives it a slightly smoky taste. SALMON SALAD. Remove salmon from can, take out all the bones, skin and fatty pieces; separate into pieces of uniform size; arrange on lettuce leaves with slices of lemon. MIXED VEGETABLE SALAD.

AI-modernized reading of the original text

Mix all together with the beaten egg and cook over hot water until right consistency. CAULIFLOWER SALAD. Remove the leaves and stalk; stand in salted water an hour, head down, to draw out any insects ; drop in boiling salted water — teaspoon to each quart. Cook an hour or until very tender. Set away to cool ; break into small flowerlets ; pour over French dressing ; toss it over to get well seasoned. Serve on lettuce leaves. CABBAGE SALAD— Chopped. 1 quart chopped cabbage. % teaspoon pepper. 2 teaspoons salt. 2 tablespoons sugar. j4 cup vinegar. Mix all together, then pour on vinegar. CABBAGE SALAD. Shave part of a firm head of cabbage very fine, not thicker than the blade of a silver knife, let stand in very cold water half an hour or more, drain thoroughly just before serving, and add French dressing. It is very nice with a little bit of onion shaved very thin and sprinkled through it. 142 First Aid to Good Cooking CHICKEN OR VEAL SALAD. Cut the meat into small pieces after removing gristle and bone. Add y2 as much celery that has been washed, scraped and cut into small pieces. Moisten with Mayonnaise dressing or salad dressing made of : 1 egg. 1 tablespoon of melted 2 teaspoons flour. butter. y2 teaspoon mustard. 6 tablespoons vinegar and y2 teaspoon (scant) salt. 4 of water. 1 tablespoon sugar. Mix all together with the beaten egg and cook over hot water until right consistency. Let cool before using. Most chicken salad is made of part veal. Soup meat makes a good salad, or for croquettes. There is much nourishment left in it and it should not be wasted. LETTUCE SALAD. If the lettuce is not very crisp and tender, let stand in cold water several hours. Look over carefully, watching for insects ; wash thoroughly. Then with a pair of clean scissors cut up into shreds about 1/16 of an inch wide, cutting across the leaves. Add French dressing of oil and vinegar and strew a few capers over it. Where the lettuce is very tender serve without shredding, but if a little tough, shredding will improve it very much; but it must be used soon after preparing. LETTUCE SALAD. Wash the lettuce thoroughly after looking over carefully ; serve very cold with French dressing. A tiny bit of finely shaved onion scattered through it makes a pleasant change, or a few capers. Make Philadelphia cheese into balls, dust them with paprika, and serve on the lettuce. First Aid to Good Cooking 143 POTATO SALAD. Wash and scrub the potatoes with vegetable brush, put over to cook in boiling salted water. When tender drain, pare, cut in thin slices, grate a little onion juice over them, add a cooked salad dressing ; toss lightly until mixed ; pour a little of the dressing over the top. Some omit the salad dressing and have a few pieces of bacon fried, crumbled up and mixed with the potato; pour a little vinegar in the skillet with the fat and pour over the salad. This gives it a slightly smoky taste. SALMON SALAD. Remove salmon from can, take out all the bones, skin and fatty pieces; separate into pieces of uniform size; arrange on lettuce leaves with slices of lemon. MIXED VEGETABLE SALAD.

Efficiency in home-making and first-aid to good cooking