The New century cook book

Six oranges, one-half cup of pulverized sugar, juice of half a lemon, cut oranges in halves, scoop out the pulp without breaking the skins, mix the pulp, lemon juice and sugar together, put in a cold place, when ready to serve fill orange shells and put a spoon full of whipped cream over them. Very dainty. Enough for a family of six. Mrs. Donaldson. Orange Salad. Cut oranges into thick pieces (cube shaped), serve on lettuce with mayonnaise dressing. White grapes with oranges make a more elaborate salad. Mrs. C. E. Morris. Canned Cherry Salad. One and a half pounds of cherries, one cup of tapioca, one cup of sugar, cover the tapioca with cold water and cook over night; in the morning put it on the fire with one pint of boiling water; simmer slowly until the tapioca is perfectly clear. Stone the cherries, stir them into the boiling tapioca, add the sugar. Take from the fire, turn into a serving dish and set away to cool. Serve with sugar and cream. Mrs. H. E. Ford. Waldorf Salad. Take equal portions of celery and tart apples, prepare the dressing first. The yolks of three eggs, thoroughly beaten, with New Century Cook Book. two large teaspoonfuls of mustard, add a little salt and one tablespoonful of sugar and half a cup of vinegar, put on the fire, stir constantly until it thickens, after taken from stove add two tablespoonfuls of olive oil; just before time for serving pare, core and cut apples into small squares and cut the celery into thin slices, pour over the dressing. Marie Springstube. Apple Salad. Cut tender apples into dice after paring, remove skins from white grapes, cut in half and remove seeds. Cut, not chop, the meats of English walnuts. To three parts of apple use one of grapes and a little less than one of walnuts. Keep fruit on ice both before and after cutting. Serve on lettuce leaves with mayonnaise dressing. Excellent. Mrs. J. L. Whitlock. Shrimp Salad. Four hard boiled eggs, one and one-half cups celery, and one pint or one can of shrimps. Dressing. — Two raw eggs, well beaten, one tablespoonful butter, one teaspoonful salt, two teaspoonfuls prepared mustard, one-half teaspoonful pepper, and four large tablespoonfuls vinegar. Boil in a double boiler until the dressing is thick. Let cool and add one-half cup of whipped cream and two tablespoonfuls of salad oil. Clara E. Hagans. Crab Salad. Boil crabs for about twenty minutes; when cool open; throw away the spongy part and sand bag. Pick the meat out carefully; also out of the larger claws; mix meat with a little mayonnaise or cooked dressing. Line salad dish with leaves of crisp lettuce, put in salad and pour in balance of dressing. Canned crabs may be used. Oyster Salad. Fry oysters as you would for the table, cut them in small pieces as soon as cool; chop two-thirds as much celery; use for dressing four eggs, one cup vinegar, one teaspoon mustard, a little pepper and salt, piece of butter size of a walnut; cook until it looks like custard; then pour over oysters and celery. Sweetbread Salad. One pair sweetbreads, one tablespoonful lemon juice, one head lettuce, one-half pint mayonnaise dressing, a slice of onion New Century Cook Book.