The Times cook book, no. 2

NO. 6. AUTOMOBILE SALAD. Miss W. I. Puis, 824 Tenth street, Riverside, Cal.— Cut into small pieces four medium-sized tomatoes, draining off the juice and rejecting it from the salad; two medium-sized heads of lettuce, four stalks of celery and one-half cup pickled olives. Mix thoroughly and put together with the following dressing: Beat one egg until creamy; pour over it four tablespoons vinegar, scalding hot, stirring constantly. Place dish in hot water over fire and stir constantly until mixture thickens. Remove from fire and add one teaspoon butter and stir until melted. Add one-half teaspoon mustard, one-half teaspoon salt, one-quarter teaspoon pepper and dilute with enough sweet cream to make the dressing the consistency of cream. Add two tablespoons Underwood's deviled ham. Garnish with red nasturtium blossoms. NO. 7. BANANA SALAD— Miss Terry, 344 South Grand avenue — Six bananas, one head lettuce, twelve English walnuts, parsley, French dressing. Strip one section of the skin from the bananas; remove the fruit and cut into dice one-quarter inch square. Put the diced bananas in dish, turn over them the dressing, let stand on ice thirty minutes. Then fill the skins with the prepared fruit, arrange on bed of crisp lettuce leaves; garnish with halves of English walnuts and finely-minced parsley. French dressing: One-quarter teaspoon salt, one-quarter teaspoon powdered sugar, one-eighth teaspoon white pepper, four tablespoons olive oil, one tablespoon vinegar, one tablespoon lemon juice. Mix salt, pepper and sugar with one tablespoon olive oil, then add alternately the remaining- oil, lemon juice and vinegar. NO. 8. BANANA AND NUT SALAD. Elisabeth M. Bugbee, 2915 South Figueroa street- Take an equal quantity of almonds and walnuts and roll them fine. Cut the bananas in halves and cover them first generously with mayonnaise dressing, which must not be too thick, but in which the mustard has not been omitted, and then cover with the nuts and place on a plate of crisp lettuce. Have chopped fine, a little apple and young celery, mix with mayonnaise, and put about two tablespoons lightly on each plate. This makes a very pretty dish and tastes even better. NO. 9. BEET SALAD. Miss Evelyn Dooly, 623 Court street— Very nice. Choice young beets, well cleansed, but not broken. Put on to boil in cold water. Cook until tender, when skin will easily rub off by putting them in cold water. Cover with vinegar. Dressing: Two tablespoons sugar, one tablespoon corn starch, pinch of salt; mix with three tablespoons vinegar and butter size of walnut; boiling water for consistency desired. Cook one minute or longer in double boiler.