Temperance cook book

boiled eggs, one raw egg, well beaten, one-half teaspoonful of cayenne pepper, one teaspoonful of white sugar, and two of made mustard, one tablespoonful of olive oil, one teacupful of vinegar, one teaspoonful of salt. Hub the yolks to a smooth paste, adding by degrees the salt, pepper, sugar, mustard and oil. Beat the raw egg to a froth, and stir in lastly, the vinegar. Peel the tomatoes and slice them a quarter of an inch thick; then set the dish on the ice, while you are making ready the dressing. Stir a great lump of ice rapidly in the dressing until it is cold; take it out, cover the tomatoes with the mixture and set back on the ice, until you send to the table. This salad is delicious, especially when ice cold. HERRING SALAD. Soak over night three Holland herrings cut in very small pieces; cook and peel eight medium potatoes, and when cold chop with two small cooked red beets, two onions, four sour apples, some roasted chopped veal (about one quart), three hard-boiled eggs; mix with a sauce of sweet oil, vinegar, stock, pepper and mustard to taste. A tablespoonful of thick sour cream improves the sauce, which should stand over night in an earthen dish. CELERY SALAD. Prepare the dressing as for tomato salad ; cut the celery into bits half an inch long, and season. Eat at once, before the vinegar injures the crispness of the vegetables. CELERY SLAW. One-half head of cabbage; one bunch of celery; two hardboiled eggs, all chopped fine. Mix with it two teaspoonfuls of sugar, two of mustard, one-half of pepper and salt. Moisten with vinegar. LETTUCE SALAD. Two or three heads of white lettuce, two hard-boiled eggs, two teaspoonfuls of olive oil, one-half teaspoonful of salt, one teaspoonful of white sugar, one-half teaspoonful of French mustard, one teaspoonful of pepper, four tablespoonfuls of sharp vinegar. Rub the yolks fine, add the sugar, salt, mustard and oil. Let them stand five minutes, and then beat in the vinegar. Cut the lettuce up with a knife and fork, — a chopper would bruise it; put into a dish, add the dressing and mix by tossing with a silver fork. LETTUCE PLAIN. Pull the leaves apart and wash carefully each leaf for fear of insects; arrange nicely on a flat dish, and ornament with hardboiled eggs, sliced round, and cover with vinegar and sugar if you like. CABBAGE SALAD. One cup vinegar, six tablespoonfuls milk, three tablespoonfuls butter, two eggs, well beaten, one tablespoonful mixed mustard, one teaspoonful of black pepper, one tablespoonful sugar, one tablespoonful of salt. Put it on the stove and boil twenty minutes. Pour it on a half head of cabbage, chopped fine. LOBSTER SALAD DRESSING. One tablespoonful of mixed mustard, one teaspoonful of salt, black and red pepper to season well; yolks of two raw eggs, one pint of sweet oil, well mixed with the eggs, a little at a time, one wineglassful of vinegar, well mixed, a little at a time; as you are mixing the oil with the vinegar, dissolve the yolks of two hard, boiled eggs with a cruet of vinegar; mix this with the above, add one tablespoonful of cream. At the last, use the whites of the boiled eggs chopped with the lobster. DRESSING FOR LETTUCE.