The home science cook book

Boil one cup of vinegar, or if strong use half water. Mix one teaspoon of mustard, one teaspoon of cornstarch, one-half teaspoon of salt, and one-half saltspoon of pepper with one well-beaten egg. Stir this into the boiling vinegar and cook until creamy. Pour it over two mildly acid apples sliced and one onion chopped fine. Serve it in lettuce cups. Banana Salad. Remove the skin from six or eight bananas, leaving skins in good shape for refilling. Cut each banana in four strips and then across in thin slices, Season with lemon juice and salt, then mix with mayonnaise or cooked dressing, and put back in the skins. Beet Salad. Cut boiled beets in cubes and leave in a French dressing for an hour; then add one-fourth as much chopped olives. Cabbage Salad or Cold Slaw. Use the center of the cabbage for salad, shred or chop fine, and serve with French dressing. Or pour a hot cooked dressing over chopped cabbage, and serve after chilling. Salads and Salad Dressings. 105 Crisp, tender cabbage well flavored with celery salt can hardly be told from celery when combined with chicken and mayonnaise. Cauliflower Salad. Boil the cauliflower; drain carefully, and when cold serve with a French or mayonnaise dressing. Celeriac Salad. Boil the turnip-rooted celery, peel and slice and serve cold with any dressing. This root is an excellent addition to a potato salad. Chicken Salad. Equal quantities of chicken and celery are cut in cubes, moistened with a French dressing, and left for several hours. Just before serving mix with a little mayonnaise and place more on top. To one quart of mixed chicken and celery allow one cup of mayonnaise. Use veal in the same way. Chicory Salad. This salad plant is not as well known as it deserves. The green ends of the leaves may be used like parsley for garnishing meats, the bleached portion is best for a salad. Wash and dry carefully, like lettuce, and serve with a French dressing. ChifFonade Salad. The pulp of one large grapefruit, a small head of lettuce or chicory shredded, one green pepper or sweet red pepper cut fine, a small quantity of cooked beets or fresh tomatoes cut in small pieces. Mix with French dressing and sprinkle with chopped parsley or 106 Home Science Cook Book. chives, or use mayonnaise if preferred. Serve in the skins of the grapefruit. Crab Salad. Remove the meat from the shells; mix with it enough mayonnaise tartare to moisten it. Put it in the cleaned shells, garnish with sliced lemon, cut in quarters, and lay one lapping over another around the edge. Egg and Cheese Salad. Place in the center of a platter a small cup of French dressing, surrounded by shredded lettuce. On one end put slices of tomato overlapping, on the other put a little pile of white and one of yolk of hard-boiled eggs, and one of cheese, pressing them through a potato masher into the places. This is dressed as served, giving those who do not care for cheese or tomato a chance to have only the part they prefer. Macedoine or Vegetable Salad. Any convenient combination of cooked vegetables mixed with French or mayonnaise dressing flavored with onion juice, may be served under this name. Nut Salad. Chestnuts may be used alone, but other nuts are better in combination with other materials. Almonds and walnuts should be blanched and cut in thin slices. Oyster Salad.