Physical culture cook book

thickens. Keep in a cool place. If put into bottles when hot and tightly corked, it will keep several weeks in the ice-box. 6. Boiled Salad Dressing (No. 2). — Stir together a tablespoonful each of salt, oil and sugar. Add a teaspoonful of mustard and three raw eggs stirred in one by one. Then add slowly one-half cup vinegar, and finally one cup of milk. Put all these ingredients in a double boiler and stir until it thickens, or about ten minutes. The vinegar will not curdle the milk if mixed just as above. Bottle, and keep in a cold place. Very nice for summer salads. SANDWICHES. 1. Salad Sandwich. — Pound cold chicken and tongue to a paste in a mortar ; add a little celery salt and mix with mayonnaise enough to make a good paste. Put a lettuce leaf on a thin slice of bread, spread on some of the mixture, add a little mayonnaise and another slice of bread. 2. Lettuce Sandwich. — Make sandwiches by putting a crisp lettuce leaf dipped in vinegar and then shaken on bread and butter and adding a teaspoonful of mayonnaise. 3. Peanut Sandwiches. — Shell the nuts and rub off the brown skin. Roll them under the pastry roller and season with a little salt ; mix with a little mayonnaise. Spread them on delicate slices of buttered brown bread and you will find them delicious. Almonds and English walnuts may be used instead. 4. Brown Bread Sandwiches. — Spread cottage cheese on thin slices of Boston brown bread. 5. Nut and Date Sandwiches. — Spread thin slices of bread and butter with chopped dates, and new walnuts, mixed with a little cream. 6. Olive Sandwiches. — Mix together finely chopped olives and nut butter and spread on whole wheat bread. 7. Nut Butter Sandwiches. — Put the nut butter into a bowl, add a little water and rub in until the butter is smooth. Spread on brown bread. Salt may be added if desired. 8. Baked Bean Sandwich. — Press one-half cup baked beans through a cullender. Mix with one teaspoonful each of parsley and eel- ery, minced fine, one-half teaspoonful onion juice, one tablespoonful horse-radish or tomato catsup. Spread whole wheat bread with butter, and then with the mixture, and add the other slice of bread and butter. 9. Roast Beef Sandwich. — Chop cold roast beef fine and season; mix with a little catsup, a little melted butter, and make sandwiches, using buttered whole wheat bread. 10. Egg Sandwiches. — Rub to a paste the yolks of six eggs and mix with two tablespoonfuls olive oil or cream, salt, spread on white or brown bread. 11. Celery Sandwich. — Cut celery into small pieces, mix with mayonnaise dressing, spread on bread and butter. 12. Rolled Fig Sandwiches. — Scrape out one dozen figs and reject the skins; work to a pa^te. Butter thin slices of bread, spread with the paste, roll and wrap in oiled paper, twisting the ends. Sandwiches of orange marmalade can be made in the same way. 13. Cream Cheese Sandwiches. — Mix one tablespoonful butter, yolks of two hard-boiled eggs, and cream or pot-cheese. Season and spread between saltines or thin water crackers. 14. Jam Sandwiches. — Spread bread with jam or jelly, and sprinkle on English walnuts, chopped fine. CHAPTER XIV. FRUITS AND NUTS.