Royal baker and pastry cook

Potato and Egg Salad. — Hard boil 3 eggs 30 minutes, shell and cut fine with silver knife. Boil 3 or 4 potatoes. Dice while hot, mix with cut eggs and add French dressing. Let stand till cold. Serve on bed of water¬ cress with more French dressing or boiled dressing thinned with vinegar. Cold Slaw. — Prepare A quantity boiled dressing. While hot pour over 1 quart shaved cabbage, cover closely; set away till cold. Red cabbage may also be used. Tomato Salad. — Pare with sharp knife. Slice and lay in salad-bowl. Make dressing as follows : Work up saltspoon each of salt, pep¬ per, and fresh made mustard with 2 table¬ spoons of salad oil, adding only a few drops at a time, and, when thoroughly mixed, whip in with an egg, beaten, 4 tablespoons vinegar; toss up with fork. Cucumber and Onion Salad. — Pare cucum¬ bers and lay in ice-water 1 hour; do same with onions in another bowl. Then slice them in proportion of 1 onion to 3 large cu¬ cumbers; arrange in salad-bowl, and season with vinegar, pepper, and salt. Potato Salad; — Make V2 amount of boiled dressing given; when cold, thin with vinegar or lemon juice, and add 2 tablespoons onion juice. Pour over diced boiled potatoes while hot. When cold serve with watercress or field salad, garnishing with diced pickled beets and sliced hard boiled egg. Cheese Straws. — Roll out pie crust, No. 5, very thin. Sprinkle with grated sharp cheese and a dust of cayenne, fold in three, roll out, and dust a second time with cheese. Fold, roll out quite thin, cut in fine strips or straws with jagging-iron, lay on flat pans and bake in very moderate oven. Welsh Rarebit. — Select richest and best American cheese, the milder the better, as melting brings out strength. To make 5 rare¬ bits, take 1 pound cheese, grate and put in tin or porcelain-lined saucepan; add ale (old is best) enough to thin the cheese sufficiently, say about a wine-glass to each rarebit. Place over fire, stir until it is melted. Have slice of toast ready for each rarebit (crusts trimmed) ; put a slice on each plate, and pour cheese enough over each piece to cover it. Serve while hot. V* Eggs Soft and Hard Boiled Eggs.— For soft boiled drop into boiling water and boil 3 to 3H minutes. A better way is to have water boiling in a saucepan. Take from fire, add eggs quickly, cover, and let stand off fire away from drafts from 8 to 10 minutes, according to freshness of eggs. Hard boiled eggs should be simmered at least 20 minutes. This gives mealy yolks, which digest more readily than sodden ones. Poached Eggs. — Toast small slice of bread for each egg; trim and lay on hot platter. Have frying-pan partly filled with salted water. When simmering, carefully break in 1 egg at a time. Baste with the water until white is firm, take up with skimmer, trim edge of white and slip on toast. Scrambled Eggs. — Beat number of eggs required, add 1 tablespoon of milk or cream for each egg, add salt and pepper. Melt small piece of butter in hot shallow pan, turn in beaten eggs, etc. , and stir till set. Serve on toast if liked. Chopped boiled ham is a good addition before cooking.