The Raleigh cook book

Salt, pepper and vinegar. When cold, add as much celery, and. use salad dressing. ee Salmon Salad—1 can salmon; 3 stalks celery cut fine; nuts can 2 oe also be used. ill oo Spee. Serve with mayonnaise. Garnish with the yolks of hard-boiled | 2 eggs forced through a potato ricer, or with nuts and parsley. Shrimp Salad. eggs; mayonnaise. Wash and drain the shrimps and mix with the celery. Chop the _ egg fine and sprinkle over the top; add the mayonnaise dressing and bs garnish with celery tops. a % pint cut celery; 2 hard-bolted e o~ yo Stuffed Tomatoes (No. 1).—6 tomatoes; mayonnaise; 1 cup celery cut very small, Choose firm, round, red tomatoes. Peel and remove the seed ana pulp. Mix pulp and celery with mayonnaise and refill the tomatoes. Serve on lettuce leaves with a spoonful of mayonnaise | on top of tomatoes. Celery and nuts without the pulp of the tomatoes may as be used as a filling. SALADS. Stuffed Tomatoes (No. 2).—Peel six large, smooth tomatoes, scrape out the inside, boil 4 eggs hard, chop fine, and mix with the inside add royal salad dressing, pepper, salt, and lemon juice . ? of tomatoes Fill each tomato with mixture, which will Serve on an open dish, dressed with lettuce. to the dressing to taste. stuff six. Tomato Salad.—Peel tomatoes, not too ripe, cut in slices and grate over them a fresh cucumber; season with salt, pepper, vinegar, a teaspoon of French mustard, 1 tablespoon of best salad oil, a finely minced onion and little celery salt. Tomato Aspic (No. 1).—1 quart can tomatoes; % box gelatine dissolved in 1 cup water or less; salt; pepper; onion juice. Strain tomatoes through a course sieve; season with salt, pepper and onion juice; add the dissolved gelatine and mold as desired. Tomato Aspic (No. 2).— 1 can tomatoes; 1 teaspoon celery seed; 1 teaspoon celery salt; 4% teaspoon pepper; juice of 1 lemon; 1 slice of lemon; 1 box gelatine soaked in 1% pint of water. Mix all together except gelatine and lemon juice; let come to a boil, then add gelatine; stir until dissolved, strain, add lemon juice and a few blanched almonds; mold in any shape desired. One-half proportion of cold veal and white chopped Veal Salad. cabbage or celery, with mayonnaise. ‘Fruit Salads and Dessert. | Plain Fruit Salad—Fo prepare. 2 plain fruit salad take one Cup of sugar, -one cup grapefruit pulp, two cups pineapple cut in cubes, two cups orange pulp, one pint bottle Marischino cherries, half a cup. English walnut meats and half a cup of lemon juice. Mix together well, and if served in sherbert glasses this will be sufficient for twelve persons. Boulevard Salad—T wo. cups of celery cut in dice, two cups of apples and two of oranges cut in small pieces,three bananas sliced, and half a cup of walnut meats. Mix well together with a boiled mayonaise, which is made in the following manner: One tablespoonful mustard, one tablespoonful each of sugar, olive oil and flour and half a tablespoonful salt, to which add three, eggs well beaten, one cup milk or cream, and last of all three-quarters cup of vinegar. Mix well, cook in double ‘boiler and stir until it thickens, When coo] mix with salad and serve on crisp lettuce leaves. French Fruit Salad—-One cup of sugar, one pound seeded Malaga grapes, half a pineapple, eut in cubes, two oranges cut in small pleces, and ene tumbler sherry wine. If this 1s} used aS a dessert it may be ett with a boiled custard, which is made ‘by using one pint of milk, half a cup of sugar, three eggs and half a teaspoonful extract of vanilla. Place milk) in a double boiler, beat up egss abet sugar and just as the milk is at the point of boiling add the eggs, sugar and vanilla. Remove frum fire and sy pen 4 | * SALAD DRESSINGS.