Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ...

3 1-2 hours Shelled Beans, 1 hour Onions, - - - 1 hour Potatoes, - 1-2 hour 1-2 hour Potatoes, Baked, 1 hour Spinage, . . - 1 hour 1 1-2 hours Corn, - . - 1-2 hour Sweet Potatoes, 3-4 hour Sweet Potatoes, Baked, 1 hour " To make a perfect salad There should be a miser for oil, a spendthrift for vinegar, a wise man for salt, and a mad cap to stir the ingredients up and mix them well together."— [Spanish Proverb. Cabbage. Chop the cabbage, taking out the core and coarse parts of the leaves. Sprinkle with salt, black pepper, dry mustard and celery — salt to suit your taste. Two good sized cabbages, beat two eggs light, add two cups vinegar, piece butter the size of an egg, heat it until it comes to a boiling heat and thicken a little, stirring carefully all the time, and then pour it hot over the cabbage, mixing thoroughly. When cold it is fit to eat. Most excellent. Chicken or Lobster. The meat of two lobsters or two chickens, three-quarters the same bulk of celery, yolks of five eggs, two teaspoons mustard, one teaspoon pepper, half teaspoon salt for lobster, whole teaspoon salt for chicken, one-third cup vinegar. One small bottle sweet oil stirred gradually into the egg, a few drops at a time. After it begins to thicken, add the other ingredients well mixed in the vinegar. Egg. Boil a dozen eggs twenty minutes; cut them at one side and slip out the yolks; mash yolks smooth with small piece of butter, salt, a little made mustard; moisten with vinegar and salad oil alternately. Fill the whites with the mixture and serve on a lettuce leaf. Salmon. One pint salmon, free from bones, skin and oil. Two parts white cabbage shredded fine, or cut; moisten with boiled dressing, garnish with dark green lettuce. Dressing for Cabbage. One or two eggs, beaten, half teacup vinegar, one tablespoon mustard, butter half the size of an egg; thin with milk or cream — if milk, more butter should be used — teaspoon salt, two teaspoons sugar, pepper. Pour over chopped cabbage. Dressing for Salad. Five tablespoons oil, half pint strong vinegar, two teaspoons mustard, one teaspoon salt, half teaspoon pepper, add little cayenne to taste, four eggs well beaten. Put vinegar on the stove in. kettle of hot water and let it come to a scald, add the rest of ingredients and stir till it thickens. Dressing for Lobster Salad. Four eggs, one teaspoon pepper, one teaspoon salt, two teaspoons mustard, five tablespoons butter. Beat all together until it thickens up smooth. Leontine's Lobster. Two medium sized lobsters, one cup vinegar, piece butter size of an egg, put them on to boil. Beat up one or two eggs, one teaspoon each salt, sugar, mustard, curry, half teaspoon pepper, juice of a lemon; put the mixture into the vinegar and cook until it thickens, adding rather more than half cup milk. Add lettuce or celery if desired. Very nice. Salad Dressing, i. Yolks of six eggs, one teaspoon mustard, one teaspoon salt, one teaspoon pepper, one and a half teaspoons sweet oil stirred gradually into the egg, few drops at a time, until perfectly smooth, then add half cup vinegar. Reserve little of the dressing without the vinegar, to which add capers and olives split. 2. One tablespoon mustard, one tablespoon butter or oil; rub mustard and oil together thoroughly and add one tablespoon salt, one tablespoon sugar, three €ggs (well beaten), one cup rich milk; let the mixture warm slightly and add one cup strong vinegar; let it •come almost to a boil; if bottled it will keep some time. Excellent with fish.