The National home cook book

_ wt ORANGE. (Sweet) SALAD—Take equal quantities of oranges and ripe, rich apples, peeled and sliced. Soak apples in lemon juice. Dip both fruits in powdered sugar, put ina bowl in layers, add glass of white wine and two tablespoons orange-flower water. If you omit wine add a little lemon me Juice. ; * PEPPER SALAD—Peppers cut in rings with dull scissors and combined with lettuce and French dressing are as ood a simple salad as one could wish.- ; “POTATO SALAD (German style)—Six large potatoes boiled with skins on. When cold cut into dice shape. Have ready one large Spanish or Bermuda onion cut into small — pieces. Fry four thin slices lean bacon. Mix bacon gravy — with one tablespoon pure olive oil. Stir ail together with | plate. Will serve six people, and any good cream dressing. = ay. be used, & POTATO SALAD (Plain)—Six cold boiled potatoes of good — size whites of two hard-boiled eggs, one medium sized onion, ~ chop medium fine, season with salt and pepper to taste, add “a tablespoonful celery seed (or may be omitted), and mix well. Mash the yolks of the eggs to a paste, and a tablespoonful of butter (have warm, and one-third cup good Vinegar. Stir well, pour over other ingredients, tossing. all - With a silver fork until well mixed. : peat POTATO SALAD WITHOUT OIL—Cold potatoes, cut in small pieces; one small onion cut very small; three cucumbers in small pieces; four or more boiled eggs cut small. - SALAD DRESSING—Yolks of four eggs beaten light; Ft one-half cup of sugar; one-half teaspoon of mustard; one ~ ‘teaspoon of salt; one-half teaspoon of pepper; one-half cup of vinegar; one-half cup of milk or cream; lump of butter; — Cook until thick and pour. over salad when cool, | Fewer eggs can be used if they are expensive. ny ST. JAMES SALAD—Press the required amount of cooked rice into a buttered border mold; set on ice to chill; when serving unmold on a bed of cress or other greens; fill ay center with cooked peas, beans (wax and flageolet), potatoes — cut into cubes, sliced carrot, sliced button onions or — ther vegetables; - dress with mayonnaise and whipped — ft ream. ae SALMON SALAD—Drain one can of salmon thoroughly. Remove the bones, bits of skin, etc., and shred fine, adding ~ one-half cup of celery. cut in bits and half cup of chopped blanched almonds. For the dressing beat the yolks of four ges. Add to them two tablespoons of sugar, quarter teaspoon each of salt and mustard and half cup of cream. — Bring the mixture to the scalding point, stirring it well. — Add 1% cups of vinegar and a tablespoon of butter to the her ingredients and cook until thick, stirring to prevent curdling. ‘When cool serve with salad. age SALMON SALAD (Hot)—Remove the bones and fat from — one can salmon. To the meat add six large crackers rolled ~ fine, one hard boiled egg, cut into dice, one cup crea nd one cup of grated cheese. Mix thoroughly. Salt and pepper to taste. and sprinkle grated cheese over the top. | ake about 20 minutes and serve with salted wafers and pickled oni ns or olives, ae ~ SLAW (Cold)—Choose a small firm head of cabbage, “ shred fine, sprinkle a little salt or celery salt over it and t stand an hour or two, then pour small cup of vinegar ~ ver it (if vinegar is too strong dilute it); when ready to serve add a large cupful of sweet, rich cream in which you ~ have previously dissolved one-half cup of powdered sugar. This recipe has been a favorite for more than 20 years spa ty “always pleases. - os: SOUP MEAT SALAD—Permit me to contribute an “old . mily recipe of a delicious salad, made out of the ‘much- — despised soup meat. Allow soup meat to get, cold and firm, ~— hen cut into neat, even little strips. Take one or two good-sized onions, cut into very thin slicés. Dilute cider — vinegar with a little clear soup stock. Into a bowl put thin ayer of meat, then layer of onion; add salt and pepper.