The Fredericksburg home kitchen cook book

1 head of cabbage ; 12 celery stalks, chopped fine. DRESSING: l1 cup vinegar; 1 tablespoon butter; 2 yolks of eggs (well beaten); 1 teaspoon salt; 1 teaspoon mustard; a pinch cayenne; 1 tablespoon sugar. Boil until thick. Beat dressing well and pour over salad. Marshmallow Salad. 2 cups marshmallows ; 2 cups pineapples; 2 cups pecans. Sweeten to taste; add whipped cream and a touch of mayonnaise dressing. MRS. HENRY HIRSCH. — 61 — Fruit Salad. 1 cup seeded raisins or dates, 1 cup diced apples, 1 sliced banana, 1 shredded orange. Mix with slightly sweetened and flavored whipped cream or mayonnaise. Sprinkle with chopped nuts and serve on lettuce leaves. MISS AMANDA GROTE. Fruit Salad. 1 cup nuts; 4 ripe apples; 4 bananas; y2 cup celery; % tablespoon melted butter; y2 tablespoon flour; y2 pint sweet milk; 1 egg; % cup sugar; % cup vinegar; 14 teaspoon mustard. Chop fine the nuts, apples, bananas and celery and mix with the following dressing: Thicken the milk with the flour and butter rubbed to a smooth paste. Mix the beaten egg, sugar, vinegar, and mustard and add to the thickened milk stirring constantly until smooth. MRS. AUG. JORDAN. Fruit Salad. Small box of pineapples; 3 apples; 3 bananas; 3 oranges ; % cup of pecans and dressing as follows : Mix 4 tablespoons of sugar, 2 eggs, 2 tablespoonfuls of butter, the juice of the pineapples and 3 tablespoonfuls of vinegar. — Add vinegar last. Stir well,, and cook until it thickens, stirring constantly. When cool add whipped cream. Ham Salad. 2 lb boiled ham, cut in cubes; 3 chopped apples; y2 cup nuts; y2 cup vinegar; y2 cup celery, cut in small pieces. Salt and peper to suit taste. — 62 — Mix well and before serving add the following dressing : Yolks of 3 boiled eggs, rubbed to a paste; yolks of 2 raw eggs, well beaten. Mix thoroughly, add 1 tablespoon of vinegar, then add enough salad oil or melted butter to make it the consistency of cream. MRS. MARY SCHWARZ. Nut Salad. 4 apples ; 2 cups celery • 2 cups nuts. Peel and cut the apples; cut the celery and pecans and mix with the apples. DRESSING: 1 cup vinegar; 1 tablespoon sugar; 1 tablespoon butter; yolks of 2 eggs; y2 cup water. Cook vinegar and water, add butter, sugar, a pinch of salt, and pepper to taste. Beat eggs well and stir in quickly. Remove from fire and pour while hot over salad. Serve cold. MRS. HERMAN USENER. Nut Salad. 6 apples, cut in small slices ; 2 bunches of celery, cut fine; 1 cup nuts; 2 tablespoonfuls whipped cream; 2 tablespoonfuls salad dressing. Herring Salad. Soak 6 herring over night, remove skin and bones. 1 pound pork (may be omitted) cooked tender, 6 large irish potatoes boiled in jackets, 1 bunch celery, 5 large apples, 4 good sized sour pickles, 6 large canned or — 63 — fresh beets, 5 hard boiled eggs. Cut all ingredients in small dice. Mix potatoes and beets first then add other ingredients. Then mix with a good mayonnaise dressing. ELLA EVERS. Potato Salad with Herring. 6 medium sized potatoes, boiled in their jackets; 3 hard boiled eggs; salt and pepper and onion to taste; 2 or 3 salt herrings, soaked at least 12 hours. Slice potatoes, remove bones from herrings and cut into cubes; mix together.