The Elm City cook book

One pint can salmon, one head lettuce, one tablespoonful lemon juice, one half tablespoonful vinegar, salt and pepper to taste. Half cup mayonaise, or other salad dressing. Break up the salmon with two silver forks, add to it the salt, pepper, vinegar, and lemon juice. Put in the refrigerator for two or three hours. Prepare the lettuce as directed for lobster salad, at serving time pick out enough leaves to border the dish. Cut or tear the remainder in pieces and arrange them in the centre of a flat dish, on them heap the salmon lightly. Arrange the whole leaves as a border. Lay one fourth slice of lemon on each leaf. SALMON SALAD No. 2. Use the contents of a can of salmon free from skin and bone, and arrange on a bed of lettuce leaves, pour over the salmon, half cup lemon juice, and serve very cold. EGG SALAD. Arrange a bed of lettuce, or celery leaves, in a platter. Boil six eggs until hard. When cold, remove the shells, and cut in slices, lay on lettuce leaves, and serve with dressing as for potato salad. MAYONAISE DRESSING. One tablespoonful dry mustard, one of sugar, a pinch of cayenne, teaspoonful salt, the yolks of three raw eggs, juice of half lemon, one fourth cup vinegar, one pint olive oil, one cup whipped cream. Beat the yolks, mustard, salt, and cayenne until very light, adding a few drops of oil at a time, until the dressing becomes very thick; then add oil and vinegar until all are used. Then add the lemon juice and whipped cream and place on ice. A PLAIN SALAD DRESSING. A nice dressing without oil may be made by beating two eggs very light, adding salt, pepper, half teaspoonful dry mustard, one teaspoonful sugar, one third pint of vinegar, then set in a pan of boiling water, stir until thick as custard. Remove from fire, and stir in four tablespoonfuls cream, a small piece of butter can be substituted for cream. SALAD DRESSING. This mixture will keep for weeks. Take the yolks of eight eggs, one scant cup butter, two tablespoonfuls mixed mustard, same of sugar, one teaspoonful celery seed, salt and pepper. Half pint of good cider vinegar. Boil thick and bottle. If too thick to pour, thin with vinegar. This is a nice way to use left over yolks in making white cake. FLAVORING, SPICES, &c. FOR CAKES and PICKLES, AT BRADHAMN’S. CREAM OF TOMATO SOUP. Cook one can of tomatoes thoroughly, press through a seive, put butter size of an egg into a sauce pan, when it bubbles stir in a heaping teaspoonful flour. Then add a pint of hot milk, a little cayenne pepper, salt, and a handful cracker crumbs. When it boils, add tomato, heat without boiling and serve. a half teaspoonful soda should be added to the cooked tomato. CLAM SOUP. Twenty five clams, one quart milk, tablespoonful butter, tablespoonful chopped parsley, three potatoes, two large tablespoonfuls flour, salt and pepper. The clams should be chopped very fine and put into a colander to drain. Pare the potatoes and chop rather fine, put them on to boil with the milk in a double kettle, rub the butter and flour together until creamy, and when the milk and potatoes have been boiling fifteen minutes, stir this in and cook about ten minutes more. Add salt, pepper and parsley, then the clams; cook one minute and serve. ‘This gives a very delicate soup. Prescriptions Filled Accurately and Promptly at Davis’ Pharmacy. CONSOMME.