Temperance cook book

One-half pint of very strong vinegar, one tablespoonful of flour, one tablespoonful of mustard. Cook well and add one tablespoonful of butter. Let it get cold. "When wanted for use, take a tablespoonful of it and add nice thick cream. CABBAGE SALAD OR COLD SLAW. Shave a head of white cabbage very fine. For one quart of slaw, take the yolks of three eggs, beat them well, stir into them one tumbler and a half of good vinegar, two teaspoonfuls of loaf sugar, piece of "butter the size of a walnut, one teaspoonful of mixed mustard, salt and pepper to taste. Mix all together with the yolks, and put into a stew-pan. When boiling hot, add the cabbage, and stew five minutes. Toss it frequently from the bottom with a silver fork. Dish the slaw and set it where it will become perfectly cold — on ice if possible. Add one coffeecupful of thick cream just before serving, stirring it with a silver fork. If the vinegar is very strong, use less in proportion. CRKAM CABBAGE. One-half cup of white sugar, one-half cup of good vinegar, one cup of thick cream, one teaspoonful of salt, piece of butter the size of an egg, a little cayenne pepper. Stir all together, except the creani, put the mixture into a sauce-pan, and stir until it boils; then add the cream, and let it boil. Pour it over the cabbage while hot. The cabbage should be shaved very fine. POTATO SALAD. (No. 1.) One-half dozen baked potatoes, two hard-boiled eggs, onefourth of a medium-sized onion, one-half dozen sprigs of parsley', one-half cup of sour cream, three tablespoonfuls of vinegar, onehalf teaspoonful of mustard, one tablespoonful of sugar, salt and pepper to taste. Chop the parsley, onion and egg very fine; add the potatoes, and chop coarsely; put all in an earthen dish, add the seasoning, vinegar and cream ; stir all well together, and let stand two hours. POTATO SALAD. (No. 2.) Two cups of mashed potato, rubbed through a colander, threefourths of a cup of chopped cabbage, white and firm, two tablespoonfuls cucumber pickle, also chopped, yolks of two hardboiled eggs, pounded fine. Mix all well together. DRESSING. One raw egg, well beaten, one saltspoonfiil of celery seed, one teaspoonful of -white sugar, one tablespoonful of melted butter, one teaspoonful of flour, one-half teacupful vinegar, salt, mustard and pepper to taste. Boil the vinegar and pour it upon the egg, sugar, butter, and seasoning; wet the flour with cold vinegar, and beat it into this. Cook the mixture, stirring until it thickens, when pour, scalding hot, upon the salad. Toss it with a, silver fork, and let it get very cold before eating. POTATO SALAD. (No. 3.) Boil four potatoes; when cold, cut in slices; add three new onions and two bunches of celery, chopped fine; also whites of two hard-boiled eggs. Serve with a mayonnaise sauce. Do not use mealy potatoes for salads. SHRIMP SALAD, This may be made either of the canned or fresh shrimps. If the latter are used, the shells must be cracked and the meat picked out carefully. In either case they must be cut rather fine with a sharp knife. Heap upon crisp lettuce leaves, and pour over them a mayonnaise dressing. Crab salad is made the same as lobster salad. MAYONNAISE SAUCE.