The household cook book

CREAM SLAW — Chop a head of cabbage fine and sprinkle on a little salt; let it stand while you make the cream. Mix well together, and cook slowly until quite smooth and creamy, 1 tablespoon flour, 1 egg, 1 tablespoon butter, 1 tablespoon sugar, -| teacup vinegar, ^ teacup sweet milk or cream; when done, pour over the cabbage. After you put it in the dish, sprinkle with pepper. Excellent. If kept in a cool place will be nice for 1 or 2 days. HOT SLAW. — Chop a head of cabbage and put into the kettle, with a tablespoon of lard (or meat fryings) in the bottom, with enough hot water to keep it from boiling dry; add a little salt and pepper. When the cabbage is boiled tender, beat 1 egg in a teacup , ^ full of vinegar, and then fill the cup with cream (sour cream will do as well as sweet); pour it over the hot cabbage, let stand 5 minutes, and serve. Will cook in 1 hour. CELERY SALAD. — Wash and wipe ^ dozen heads of celery. Cut with shears in a salad bowl. Mix the yolk of 1 egg, 1 teaspoon of mustard, a little salt and pepper and the juice of 2 lemons with 2 tablespoons of water. Stir well together, drop over it 3 ounces of salad oil, then add a spoon of hot water, and pour over the celery. Endive is used also for salads like celery. Endive is a native of China and Japan. It resembles sea-kale in flavor, being rather bitter, and it is used for salads and soups. It is not so tender as lettuce, but it makes an excellent winter salad. Escarole and Monk's Beard {Barbe de Capucin) belong to the same family as the endive. They can be made into salads alone, or mixed with sorrel, lettuce, etc. They make good winter salads, and also excellent salads to serve with game. The method is simply to cut them small, and, using 1 alone, or 2 or 3 different vegetables mixed, to cover them with a good salad dressing. CHICORY OR SUCCORY SALAD.— Take a bunch of chicory cut small, add 1 boiled egg and 1 onion cut fine, and pour over a good salad dressing. Chicory or Succory belongs to the order compositce, and the leaves are blanched and used for salads, while the root is used to adulterate coffee. CHICORY. CREAMY SALAD.— Whip thick cream to a stiff froth; add to it some of the boiled salad dressing given among our dressings; have the salad dressing cold; use 2 or 3 times as much of the whipped cream as of the salad dressing. Have ready cold boiled potatoes cut into small dice, pour over the mixture and stir it together. It IS more light and creamy than other salads. CUCUMBER SALAD.— (1) Peel and slice fresh cucumbers, and let them stand in a bowl of water 2 hours, changing the water twice. When it is time to serve dinner, drain and chop the cucumbers coarsely with a knife, and add 1 or 2 new onions, cut finely. Put in a salad dish, and send to the table without dressing. Serve in small salad plates and send it around the table with salad oil, vinegar, salt and pepper. (2) Mix sliced cucumbers and new onions, sliced, and cover with a French dressing. DANDELION SALAD.— Choose that which is small and tender, cut off the root, wash carefully, drain and shake out the water, put it in a salad bowl and cover with a French dressing. Chives and chervil can be sprinkled on toj), if you have them, before applying the dressing, or add a little sliced onion if liked, or lettuce or other vegetable.