Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

One pint of cold boiled potatoes, one pint of beets, one pint of uncooked red cabbage, six tablespoons of oil, eight of red vinegar (that in which beets are pickled), two teaspoonfuls of salt (unless the beets have been cooked in salted water), half a teaspoonful of pepper. Cut the potatoes in thin slices and the beets and slice the cabbage as thin as possible. Mix all ingredients. Let stand in a cold place one hour Red cabbage and celery may be used together. [page number: 142] CELERY SALAD. One boiled egg, one raw egg, one tablespoonful salad oil, one teaspoonful white sugar, one saltspoonful of salt, one saltspoon of pepper, four tablespoonfuls of vinegar, one teaspoonful made mustard. Prepare the dressing as for tomato salad; cut the celery into bits half an inch long, and season. Eat at once, before the vinegar injures the crispneas of the vegetable. COLD SLAW. Chop or shred a small white cabbage. Prepare a dressing in the proportion of one tablespoonful of oil to four of vinegar, a teaspoonful of made mustard, the same quantity of salt and sugar, and half as much pepper. Pour over the salad, adding, if you choose, three tablespoonfuls of minced celery; toss up well and put into a glass bowl. - SALAD DRESSING (Excellent). Four eggs, one teaspoonful of mixed mustard, one-quarter teaspoonfol of white pepper, half that quantity of Cayenne, salt to taste, four tablespoonfuls of cream, vinegar. Boil the eggs until hard, which will be in about one- ■* quarter hour or twenty minutes; put them into cold water, *take off the shells, and pound the yolks in a mortar to a smooth paste. Then add all the other ingredients, except the vinegar, and stir them well until the whole are thoroughly incorporated one with the other. Pour in sufficient vinegar to make it of the consistency of cream, taking care to add but little at a time. The mixture will then be ready for use. [page number: 143] PICKLED CUCUMBERS, Wash and wipe six hundred small cucumbers and two quarts of peppers. Fat them in a tub with one and a half eupfals of salt and a piece of alum as large as an egg. Heat to the boiling point three gallons of cider vinegar and three pints of water. Add a quarter of a pound each of whole cloves, whole allspice and stick cinnamon, and two ounoes of white mustard seed, and pour over the pickles. TO PICKLE ONIONS. Peel the onions until they are white, soald them in strong salt and water, then take them up with a skimmer; make vinegar enough to cover them, boiling hot; strew over the onions whole pepper and white mustard seed, pour the vinegar over to cover them; when cold, put them in widemouthed bottles, and cork them close. A tablespoonful of sweet oil may be put in the bottles before the cork. The beat sort of onions for pickling are the small white buttons. PICKLED CAULIFLOWERS. Two cauliflowers, out up; one pint of small onions, three medium-sized red peppers. Dissolve half a pint of salt in water enough to cover the vegetables, and let these stand over night. In the morning drain them. Heat two quarts of vinegar with four tablespoonfols of mustard, until it boila. Add the vegetables, and boil for about fifteen min- .ulee, or until a fork can be thrust through the cauliflower. RED CABBAGE. Preeure a firm good-sized cabbage, and after taking off any straggling or soiled leaves, cat it in very narrow Mother's Cuok Book. 145 slices, which, after 70a sprinkle them well with salt, lay aside for forty-eight hoars. Next drain off the salt liquor which has formed, and poor over the cabbage a well-seasoned pickle of boiling hot vinegar; black pepper and ginger are best for seasoning. Cover the pickle jars till the cabbage is cold, and then cork.