The home cook book

Boil six medium-sized potatoes until very tender, with salt in the water. Take each from the saucepan with a spoon to prevent breaking. Put them in a colander, and set aside until cold. When cold, cut them in somewhat thin slices across the potato. Lay in an earthen dish and sprinkle with parsley chopped very fine. Make the following dressing: Mix in a small saucepan four eggs, two heaping teaspoons of salt, two heaping teaspoons of sugar, one small teaspoon of mustard, and four dashes of pepper. Stir this together, and heat a little to mix well. Add gradually three-quarters of a teacup of vinegar. Set the saucepan in another containing water. Let the water come gradually to boil. Stir constantly with a tablespoon until the dressing is quite thick. Be careful not to let the egg curdle. Lift it now and then from the hot water, and stir, to prevent the curdling. When done take from the water and add two dashes of red pepper, one tablespoon of butter, three tablespoons of sweet milk or cream, and one-quarter of a teaspoon of onion- juice. Pour the dressing over the potatoes and carefully mix through. When done, the dressing should look creamy. If this quantity of dressing is not enough to make the salad moist, make more in the same proportion. Let the salad stand a few hours before serving, RADISHES AS SALAD Wash young, tender radishes in cold water, and cut off the tops to within an inch or three-quarters of an inch of the root. Sometimes one or two leaves are left about two and a half inches long to save a stubby appearance and to take hold of the radish by. Put the radishes in ice water to cool and crisp, and serve lying on small pieces of ice in a flat dish. Do not peel the small button radish, but the long, large radish should be peeled and sliced in long slices. Dip the radish in salt, or a mixture of salt and pepper, as you eat. SPINACH SALAD After you have thoroughly washed the spinach, cook it in just enough water to keep it from sticking. Drop it into boiling water for the cooking. After it has boiled fifteen minutes salt the water, let boil five or ten minutes longer till it is tender, then tip into a colander to drain. After it has drained chop very fine and season with a little butter, pepper, and salt if your taste needs it, and pack in individual shells or cups. Chill in the ice-box and serve with a French dressing. If you pack it in shells vou will not wish to disturb it, but serve it in its dish. If packed in cups as a mold, tip out on a lettuce leaf, and serve with the French dressing. SWEETBREAD SALAD After you have trimmed off the fat from fresh sweetbreads, wash in cold water and drop in boiling water enough to cover. Let them simmer till thoroughly parboiled, which will take about half an hour. Take from the water, cool, use a silver or wooden fork, and break in small pieces. Lay on crisp white lettuce leaves, and serve with a French dressing. TOMATO SALAD