Metropolitan cook book

Remove bones and gristle, fat and skin, from cold, cooked meat. Cut meat into inch cubes and mix it with an equal amount of celery which has been scraped, chilled and cut in small pieces. Moisten with French dressing. Add mayonnaise dressing or boiled dressing to taste. Arrange on lettuce leaves; garnish with curled celery. Flaked fish, such as salmon, tuna, etc., may be mixed and used in the same way, HERRING SALAD 1 cup cold cooked carrots, 1 cup cold cooked potatoes, 1 cup cold cooked peas cubed cubed 1 cup finely-cut herring, previously soaked Marinate with French dressing. Arrange mixture in a mound; make 4 sections. Cover 2 sections with finely-chopped whites of hard-cooked eggs, and the other 2 with the hard-cooked yolks forced through a potato ricer or strainer. Garnish with parsley. SANDWICHES WHICH MAY BE SERVED WITH SALAD Chopped, hard-cooked eggs moistened with salad dressing. Chopped meat moistened with salad dressing. Chopped meat and chopped pickles moistened with salad dressing. Chopped nuts and dates moistened with salad dressing. Chopped figs moistened with salad dressing. Chopped olives and celery moistened with salad dressing. Chopped ripe olives and walnuts moistened with salad dressing. Chopped cheese and pimento moistened with salad dressing. Peanut butter. Sliced ham and mustard. Sliced beef and dill pickle. Sliced chicken and tomato moistened with salad dressing. Cubed cucumbers and radishes moistened with salad dressing. DESSERTS Milk and egg desserts are rich in food value. Milk and eggs supply practically all the needs of the body. YELLOW CUSTARD 4 cups scalded milk 6 eggs (if baked in a i cup sugar 4 eggs (if baked in indi- large mold) i teaspoon salt vidual cups) Few grains nutmeg or cinnamon Beat eggs slightly, stir in the sugar and salt. Add the scalded milk slowly to the egg mixture; strain into buttered custard cups and sprinkle a little nutmeg on top of each. Set cups in a pan containing hot water, and bake in a moderate oven until custard is firm. One-half square melted chocolate may be added to the milk, to make chocolate custard. Custard mixtures may be poured over pieces of buttered toast or untoasted bread; these may be cut into slices, strips or cubes. Cocoanut, raisins, candied orange peel, chopped figs or dates may be put between the layers, or the bottom of the buttered baking dish may be covered with drained fruit, the bread arranged and the whole covered with a custard mixture. Sponge cake crumbs or crumbles macaroons may be used with an unsweetened custard mixture. TAPIOCA CREAM PUDDING 1 1 tablespoons minute 2 cups scalded milk \ tablespoon salt tapioca, or I cup 2 eggs 1 tablespoon vanilla pearl tapioca I cup sugar Pick over tapioca and soak 1 hour in cold water to cover. Drain, add to milk and cook in a double boiler until tapioca is transparent. Mix the yolks with the sugar and salt. Combine by pouring hot mixture slowly into egg mixture. Return to double boiler and cook until it thickens while stirring constantly. Fold in whites of eggs beaten until stiff, remove from range, chill and serve. SAGO PUDDING i cup sago I cup sugar I teaspoon vanilla or 2 cups scalded milk | teaspoon salt grated rind of a lemon 2 eggs