The home cook book

String and break young beans and their pods into half-inch lengths. Cook tender in salted water. Drain, add a little chopped onion, pile in lettuce cups, dress with French dressing, and garnish with tiny beet cubes. [See illustration, Plate XV.] NEW BEET SALAD The new beets must be thoroughly boiled — nothing is worse in the wav of food than a half -cooked beet. When done cut them while hot in rather thin slices and marinate them — that is, let them lie for an hour or two in a mixture of two tablespoons oil, one spoon vinegar, and a small pinch of salt. More than this must be used if there is to be a large dish of salad. When ready for serving put them in the salad dish with some very young and tender leaves of uncooked dandelion. Dress with oil, vinegar, salt and pepper of the French dressing. CABBAGE SALAD Chop white cabbage fine and mix it with a thin mayonnaise dressing. Set it where it will keep cool, and serve on a lettuce leaf with or without chopped nuts. Pass cheese wafers with this salad. COLD SLAW Select a firm white head of cabbage. Cut out the core, chop it even and quite fine. In chopping take out the hard pieces. This slaw should always be chopped, not shaved. For the dressing break two eggs into a small saucepan. Put into them one heaping teaspoon of salt, one heaping teaspoon of sugar, not quite half an even teaspoon of mustard and two dashes of black pepper. Stir this together and beat the egg a little. In order not to cook the egg, add gradually (stirring all the time) a little less than half a teacup of vinegar. If the vinegar is sharp, weaken it by pouring in a little water. Stir all together. Set the saucepan into another containing warm water. Let the water gradually come to boil. Stir constantly with a tablespoon, to prevent the eggs curdling. Cook until it is quite thick. This done, take it from the water. Add one dash of cayenne pepper if you like it, and one scant tablespoon of olive oil, one teaspoon of butter, and one tablespoon and a half of rich milk or cream. Stir all together. Pour this dressing over two full teacups of chopped cabbage, and mix. Celery is a very nice addition, for variety. Take about four stalks of nice white celery, scrape, wash in cold water, and dry it. Slice in thin slices, and mix with the cabbage. This dish is better if it stands a few hours before serving. CREAM COLD SLAW Soak in cold water, to ensure its crispness, a head of cabbage, shave in small strips, and pour over, mixing in well, a dressing made in the following way. Beat together two eggs, a tablespoon of mustard and two tablespoons of sugar. Add a tablespoon of butter, two tablespoons of vinegar, salt and pepper to taste, and four tablespoons of sour cream at the last. Stir vigorously, and when you pour over the cabbage mix it in well. HOT SLAW