The New century cook book

Salad Cream. — One cup of butter and half cup sugar, creamed, one tablespoonful salt, one teaspoon mustard, one pinch cayenne pepper, add to these four eggs, one at a time, beating thoroughly; next one cup of thick cream, and last one pint of vinegar; stand over fire until it appoaches boiling point. Will make one and one-half pints. Mrs. Ida Read. Cabbage Salad. Chop cabbage finely and season well, then cover with a thick mayonnaise dressing. Mrs. Chas. Howe. Cabbage Salad. One-half good sized head of cabbage, six tablespoonfuls cream (sweet or sour), six tablespoonfuls vinegar, three eggs, one teaspoonful mustard, two-thirds teaspoonful pepper, one teaspoonful sugar, one teaspoonful salt, one teaspoonful butter. Beat the mixture well together, boil three minutes, then cool and pour over the cabbage after it has been chopped. Mrs. W. A. Lowell. Cabbage Salad. Select a fine head of cabbage, cut up very fine the amount required, then chop up very thoroughly, the finer the better. Season it well with salt and pepper. Mrs. H. O. Bates. Dressing for Cabbage Salad. Beat well two eggs and two tablespoonfuls of sugar, add butter size of a walnut, a teaspoonful of mustard, a little pepper, one cup of vinegar. Add all these ingredients. Cook till it comes to a boil, being careful not to cook too long. Onehalf cup cream can be added to this. Mrs. H. O. Bates. Cabbage Salad. Shave with slaw-cutter one-half head cabbage. Put over fire one large cup milk, to which add, when hot, two eggs, beaten, butter size of an egg, one-half teaspoon of mustard, and a little salt and pepper; bring to a boil and add very slowly one small cup of vinegar. When cool pour over cabbage and set on ice. Alice Troy. New Century Cook Book. Lima Bean Salad. Place on a large platter six saucer-shaped leaves of lettuce. Put a tablespoonful of Lima beans into each leaf, season with celery salt, and mash each with part of a spoonful of Yacht Club •Salad, and using a very little chopped parsley, or beet or carrot may be added to each. This is a very neat form of serving all sorts of vegetable, fish and meat salads. Mrs. W. C. Hendricks, Galesburg, 111. Beet Salad. Two quarts chopped cabbage, one quart cooked beets, one and one-half cups sugar, one teaspoonful salt, one teaspoonful pepper, vinegar sufficient to cover. Mrs. Farrar. Stuffed Beet Salad. Boil small beets until tender, lay in vinegar over night, cut off ends to stand up, hollow out in thick cups, chop crisp celery, mix with mayonnaise dressing, fill beets. Serve on lettuce leaves of or parsley. Mrs. R. A. Lonsdale. Cold Slaw. Small head of cabbage cut fine, salt and pepper to taste, one teaspoonful of mixed table mustard, three teaspoonfuls sugar, two-thirds of a cup of vinegar. Mix sugar, mustard and vinegar together and pour on slaw. Mrs. H. E, Story. Apple Salad. Chop not very fine one quart of apple, one pint of celery, one cup English walnuts, blanched. Mix a little salad dressing with it and serve on lettuce leaves. Pour a spoonful of mayonnaise dressing on top with half a walnut over that. Ruth Hall Wood. Imperial Fruit Salad. Two very tart apples, two oranges, one can pineapple, twelve large tablespoons of celery cut fine, twelve large tablespoons of mayonnaise dressing, twelve small tablespoons of English walnuts. For Twelve Persons. Egg Salads.