Physical culture cook book

4. Cabbage Salad. — Two large raw eggs well beaten, six tablespoonfuls of cream, onehalf teaspoonful salt, six teaspoonfuls of vinegar and a small piece of butter. Put on the fire and cook, stirring constantly until quite thick. Have a half head of cabbage chopped fine, sprinkled with salt. Add to the dressing when cold, two tablespoonfuls of cream and pour over the cabbage. 5. Tomato Salad (i). — Peel and slice fully ripe tomatoes ; let them stand for five minutes to drain off the juice ; then set them away on ice. When served, cut up the slices, and to each pint of tomato allow four tablespoonfuls of vinegar, the yolk of one egg, and enough salt, and mustard, to season highly. Stir the dress- ing lightly through the tomatoes, and serve very cold. 6. Tomato Salad (2) (A very pretty dish). Wash thoroughly and dry carefully a head of lettuce. Pour scalding water over tomatoes a moment, and skin them. Put a whole tomato on a leaf or two of lettuce and pour a little mayonnaise dressing on each. 7. Beet Salad. — Boil beets until tender. When cold, skin and cut off a slice from the stem and, so that they will stand, scoop out the centers and fill with lemon juice and let stand a while. When ready to serve, pour out and fill the centers with chopped celery and mayonnaise. Serve on lettuce leaves. 8. Watercress, Lettuce. — Wash and wipe carefully and serve with French dressing. 9. Winter Salad. — One cup boiled spinach, one-half small onion cut fine, one cup cold boiled potatoes sliced and seasoned, one-half cup blanched and boiled chestnuts cut fine, juice of one lemon. When ready to serve, place on lettuce with mayonnaise. 10. Asparagus Salad. — Add one-half cupful of rich, grated cheese to two cupfuls of hot cream and a little salt ; when melted add three beaten egg yolks and stiffly beaten whites of two ; line buttered mold with canned asparagus, turn in the cheese cream, adding chopped asparagus; set in pan of water in slow oven for thirty minutes. Chill, unmold, serve with horseradish and lemon juice. 11. Vegetable Salad. — Cold cooked peas, potatoes, carrots, beets, string beans, asparagus, raw tomatoes and lettuce may be used for this salad, or one or more vegetables may be omitted. Cut the vegetables in small slices, mix and serve on lettuce leaves with salt, oil and a little lemon juice, or with a mayonnaise. This is an excellent way to dispose of left-over vegetables in summer. 12. Apple Salad. — Chop one cup each tart apples (peeled and cored), and English walnuts or other nuts, one cup celery. Serve with dressing made as follows: Rub two slightly rounded tablespoonfuls of nut butter smooth with two-thirds of a cupful of cold water and add half a teaspoonful of salt. Let all boil together for a moment, then remove from the fire, and add two tablespoonfuls of lemon juice. Set on ice to get very cold, then pour over the salad. Garnish with celery. 13. Nut and Orange Salad. — Slice tart oranges and blanch English walnuts or chestnuts. Chop the nuts, mix with the orange slices, and serve with French dressing.