The Rural cook book

Cream Slaw. — Cut a small half head of white, tender cabbage on a slaw cutter (or fine, with a sharp knife) ; sprinkle a very little black pepper over it, and add one-third of small teaspoonful of salt. Have ready a small half pint of thick sweet cream ; add to this three even tablespoonfuls of granulated sugar; stir until dissolved, then whip this to a stiff froth, adding gradually two and a half tablespoonfuls of good vinegar. When finished pour over the cabbage, stirring it lightly until all is covered and stand in refrigerator, or in cold water, for 10 or 15 minutes before serving. The slaw should, not be made too long before serving, as the cold, crisp taste is most appetizing. Herring Salad. — Heat through by broiling, or in the oven, three smoked herrings. Then tear oft the heads and pull the skin. away; split, take out the backbones, and cut up into small bits, or to shred them is better. Put in a salad bowl, add one small chopped onion, two hard-boiled eggs, chopped, and one boiled potato ; cut fine with a teaspoonful of chopped parsley; season with a teaspoonful of salt, one of pepper, three tablespoonfuls of vinegar and two of oil ; mix well, and if you have it, decorate with a boiled beet. Hot Slaw. — Cut a head of cabbage line. Have ready enough dressing, half vinegar and half water, and one-fourth sugar, with a lump of butter to cover it. Simmer until done. It is good cold. It is well to salt the dressing a little, to taste. Potato Salad. — Slice cold boiled potatoes with one raw -onion to season. For the salad dressing, put on stove a saucepan with one pint of vinegar and butter the size of an egg. Beat two or three eggs with two tablespoonfuls of mustard and a small teaspoonful of salt, and one of black pepper, two tablespoonfuls of sugar. When thoroughly beaten pour slowly into the vinegar until it thickens. Be careful not to cook too long, or the egg will curdle. Remove and when cold pour over the salad. It improves this to add the yolks of two or three hard boiled eggs mashed fine and beaten in with the mustard, or add a cupful of cream. This will keep several days in a cool place if desired. Plain French dressing may be used instead if desired. German Potato Salad, — Boil a few extra potatoes at dinner time. When cold, carefully slice very thin. Set away to chill. When supper time comes, cut for a quart of sliced potatoes one good-sized onion into thin slices. Add a dash of pepper, Take two big slices of bacon, very fat, cut into cubes, fry, add one-half cupful of vinegar. Pour over the salad and toss-lightly with two forks. Waldorf Salad. — Handsome red apples are selected, polished, but not peeled, cored, and then hollowed into cups. The pieces removed are mixed with chopped celery, put in the apple cups, a spoonful of mayonnaise dressing being put over the top. The apples are put on individual plates, each fruit standing on a crinkly lettuce leaf. CHAPTER XIV. Cottage theese.— Bulletin No. B45, issued by the New York Experiment Station at Geneva, is devoted to this subject; it will be found helpful by anyone making this cheese, either for market or domestic use. In describing the manufacture of this cheese, the bulletin says that good cottage cheese should have a soft, smooth texture, being neither mushy nor dry and sawdust like. The flavor should be that of mildly soured milk or well ripened cream, with an entire absence of bitter taste, flavor of stable, or other objectionable qualities. Such flavor may usually be secured by the use of a good starter; but if too much whey is retained the cheese may be sour. Flavor and texture are quite closely connected, at this poin^ for a slow draining curd is liable to result in poor textured and poor flavored cheese. The various steps in making cottage cheese may be summarized as follows.