Temperance cook book

Take cold steamed salmon, cut into pieces two inches long, place in a dish and season with salt, pepper, a very little oil, and plenty of vinegar, some parsley, and a little onion, cut up; then cover, and let stand two or three hours. Serve the dish with lettuce leaves, place the slices of salmon on the leaves and pour over the mayonnaise sauce. Garnish with hard boiled eggs. LOBSTER SALAD. One fine lobster, boiled, and when cold picked to pieces, or two small ones, one cup of best salad oil, one-half cup of sweet cream, whipped light, one lemon — the juice strained — one teaspoonful of mustard wet up with vinegar, one tablespoonful of sugar, one teaspoonful of salt, a pinch of cayenne pepper, four tablespoonfuls of vinegar, beaten yolks of two eggs. Beat eggs, sugar, salt, mustard, and pepper until light, then add very gradually the oil. When the mixture is quite thick, whip in the lemon. Beat five minutes before putting in the vinegar. Just before the salad goes to the table, add half the whipped cream to this dressing, and stir well into the lobster. Line the salad bowl with lettuce leaves, put in the seasoned meat, and cover with the rest of the whipped cream. This salad deserves its name. 7g SALAD!?, HAM SALAD. Cut up small tits of boiled ham, place in salad-bowl with the heart and inside leaves of a head of lettuce. Make dressing as follows: Mix in a sauce-pan one pint sour cream as free from milk as possible, and half pint good vinegar, salt, a s-inall piece of butter, sugar, and a small tablespoonful of mustard mixed smooth; boil, add the well-beaten yolks of two eggs, stirring carefully, as for float, until it thickens to the consistency of starch, then set in a cool place or on ice, and when cold pour it over the salad and mix well. CREAM DRESSING. Two eggs, three tablespoonfuls of vinegar, one of cream, one teaspoonful of sugar, a little salt and one-fourth teaspoonful of mustard. Beat the eggs well, add sugar, salt and mustard, then the vinegar, lastly cream. Place the bowl in a basin of boiling water and stir until it thickens, no longer. Cool and use when needed. RED MAYONNAISE, To give bright color to mayonnaise, lobster coral pounded to a powder and rubbed through a sieve, then thoroughly blended, or juice from boiled beets. SARDINE SALAD. Arrange about a pint of any cold fish , previously shreded and freed from bones, on a bed of crisp lettuce leaves. Cover the fish with a sardine dressing; over this arrange six sardines split, having the ends meet at the center. Around the dish place thin slices of lemon and a wreath of parsley or young lettuce leaves. SARDINE DRESSING. Pound in a mortar until perfectly smooth the yolks of four hard boiled eggs and three sardines, freed of bones. Add this to either of the above and you have an excellent fish dressing. TOMATO SALAD. Twelve medium-sized tomatoes, peeled and sliced, four hard