Kirmess cook book

Have at hand the yolks of two eggs, one-half of a teaspoonful of salt, one-half of an eggspoonful of mustard, and a little white pepper. Mix the yolks and mustard together with a fork, then add olive oil very slowly — ^not more than a few drops at a time. Keep stirring and adding the oil until the mixture becomes thick and creamy. Add salt, white pepper, and malt and tarragon vinegar — more malt ithan tarragon. The vinegar will serve to make it thin, so use it accordingly. Serve with lettuce, celery, tomatoes, etc. UNION CLUB DRESSING. Have at hand two hard-boiled eggs, — ^very hard, — two pimento peppers, one-half of a small onion, onesmall bunch of chives, one small garlic, and three or four sprigs of tarragon. Chop the peppers, onion, garlic, and chives very fine, also the fresh tarragon. Take the white of one egg and mince it very fine — ^you can do this with a fork. Rub the yolks of two eggs through a sieve, mix with the white of an egg, and then add six tablespoonfuls of oil and two of tarragon vinegar, the chopped peppers, onion, chives, and garlic, salt to taste and a dash of red pepper. Stir briskly for five minutes or more. Be sure to have it properly mixed and it will be quite thick. Serve with lettuce or watercress in place of French dressing. Mrs. W. B. Ricketts. Two eggs well beaten^ one small tablespoonful sugar, one teaspoonful mustard (scant) , one-half cup vinegar, one-third cup of water, two teaspoonfuls cornstarch. Cook in steamer, stir until thickened. Add piece of butter size of an egg, salt and pepper to taste. Keep in a cool place. When ready to use this thin with cream. CREAM DRESSING FOR FRUIT SALADS. Mrs. W. A. Durie. One egg beaten till light, one-half teaspoon of salt, one tablespoon of sugar, juice of quarter of a lemon. After these are well mixed, add half a cup of cream, and beat till thick. GRAND UNION SALAD. Mrs. T. K. Egbert. Take half a head of cabbage, shred it as fine as possible, one green pepper cut very fine, one tomato sliced very thin, one teaspoonful and a half of salt, two tablespoonf uls of the best cider vinegar, and three tablespoonfuls of the best olive oil, a dash of red pepper. Mix all well together and pour over and serve. (Good.) CABBAGE SALAD. Miss Rita Gray, New York. Cabbage cut very thin, add one green pepper, and one Spanish pepper, a stalk of celery cut in shreds, slices of cucumbers. Cover with French dressing. Serve on lettuce leaves. OABBAGE SALAD. Mrs. Lambert, Professional Cook. One hard head of cabbage, two or three green peppers, one stalk of celery; shave the cabbage ana chop the peppers and celery. Dressing: Yolks of three eggs, half a teaspoon salt, tablespoon of sugar, butter size of an egg. Put this over boiling water and stir until it thickens, and add a quarter of a cup of vinegar, and when cold add a quarter cup of cream. Serve on lettuce leaves. EGG SALAD. Mrs. C. M. Oould, Bay Side, Long Island. Take as many eggs as needed, boil until hard, take out the yolks carefully, chop the whites. Arrange lettuce leaves or cress on a dish, making nests of the whites of the eggs; put one whole yolk in each nest Pour French dressing over them. DAISY SALAD.