Joe Tilden's recipes for epicures

Memo Memo SALADS _ SALADS _ Club Salad Boil separately two carrots, two turnips, and four potatoes. When cold, cut the vegetables into dice and mix them together, adding three apples peeled and cut into small bits. Toss in a large salad bowl with several olives for garnish. Bits of celery or cold cauliflower may be added. Pour over all a mayonnaise, or if preferred, a French dressing. Another dressing that is excellent with this salad is one made of the yolks of four raw eggs beaten into half a glass of rich cream which may be either sweet or sour. To this add one teaspoonful of salt, one of mustard and a wineglassful of vinegar, blending carefully. Winter Salad Cut the white stalks of a head of celery into small bits. Mix with two boiled potatoes cut in dice, two or three boiled beets cut in dice, a large white onion boiled and cut up, some chopped truffles, anchovies and stoned olives, a tablespoonful or more of each. Serve with mayonnaise. Cheese Straws to Serve with Salad Make a paste of two ounces of grated Parmesan cheese, two ounces of flour, two ounces of butter, the yolk of one egg, salt and cayenne. Roll out the paste until about one-eighth of an inch thick. Cut into very narrow strips and place on a buttered tin. Bake ten minutes in a hot oven. SALADS Memo Memo D ESS ERTS AND CAKES Mince Meat Measure carefully and mix together the following ingredients: Two pounds of roast beef finely chopped, two pounds of chopped beef suet, two pounds of chopped peeled apples, two pounds of seeded raisins, two pounds Sultana raisins, two pounds of washed currants, two pounds of white sugar, one pound of citron cut in bits, one pound of dried orange peel, two nutmegs grated, three teaspoonfuls of ground mace, three teaspoonfuls of ground cloves, three teaspoonfuls of ground cinnamon, one teaspoonful of salt, the grated rind and juice of two oranges, one quart of brandy, one quart of sherry and one glass of blackberry jelly. After mixing thoroughly place the mince meat in a stone jar and use it from this. & *» Hot Zabajone Beat well together the yolks of six eggs, and half a cup of sugar. Heat in a double saucepan, being careful to stir only one way. Place in a strainer the shaved peel of three oranges. Through this pour "slowly into the eggs a quart of champagne (white wine may be substituted) , and allow the mixture to thicken. Serve hot in champagne glasses. Frozen Zabajone Mix the same as for hot zabajone, adding another half cup of sugar and a tablespoonful of orange juice. When it is cold half freeze in a freezer. Then remove and place in paper cases or moulds, on the ice. Genoise Pastry Beat to a cream half a cup of butter and half a cup of sugar. Break into the cream three eggs, one at a time, and mix until smooth. Stir in half a cup of flour. Pour out on a buttered tin and bake ten or fifteen minutes. When cold spread thickly with apricot jam and cover with chocolate icing. Set in the oven a few moments, then put aside to cool. Cut into odd shapes before serving. if & Omelette Souffle