The Times cook book, no. 2

NO. 10. CABBAGE SALAD. Mrs. A. J. Adams, 823 South Flower street — Proportions: One small cabbage and one stalk celery, chopped fine. Cream dressing: One cup sharp cider vinegar, four eggs, one tablespoon mixed mustard, one teaspoon salt, one-half teaspoon white pepper. Whip eggs with beater, then romp altogether. Heat in double boiler; take from fire when mixture thickens; add one tablespoon butter and three-quarters cup sugar. This bottled will keep well. Enough for two large salads and three small ones. Thin with cream of milk to the consistency of cream, when the salad is made. Three hardboiled yolks mashed smooth improves cabbage salad, the rings of the whites used as a garnish. A good dressing can be made with two eggs. NO. 11. CABBAGE-CELERY SALAD. Mary H. Chapman, 124 South Daly street— For one quart cabbage and celery mixed, three parts cabbage to one of celery. Take the yolks of two fresh eggs, beat them until very light; add one pint milk, one tablespoon mustard, one tablespoon butter, one teaspoon salt; sugar and pepper to taste. Mix these ingredients, place over brisk fire and let come to boil; remove from fire, take whites of eggs and beat them stiff; pour your sauce into a salad bowl, and mix lightly your beaten whites, which mixture pour over and mix well with the cabbage and celery, chopped fine. Garnish the whole with two hard-boiled eggs. NO. 12. CALIFORNIA SALAD. Mrs. F. G. Martin, Station A, Pasadena, Cal. — Take four large ripe tomatoes, pare, chop and drain off part of the juice; add a pint chopped English walnuts, two or three stalks of tender celery chopped fine, and large mellow apple, chopped or ground. Salt the mixture and let stand a couple of hours and pour over it a dressing made as follows: Beat the yolks of two eggs until very smooth; add a spoonful of prepared mustard and very slowly beat in one-half cup of purest olive oil, or melted butter. Then stir in four or five tablespoonsful of lemon juice, and after beating a long, add three or four spoonsful of whipped cream. NO. 13. CALIFORNIA CHERRY SALAD. Mrs. Alice H. Ziesing, Glencoe, 111.— Stone large California cherries, preferably the dark ones,) leaving them whole as possible. Marinate in a French dressing, made with lemon juice, instead of vinegar, for one hour. Dispose in a mound, the white inside, leaves of head lettuce, about twelve cherries to a plate, and place a spoonful of good mayonnaise, over them, but do not entirely cover the cherries. If oil is objectionable, a cooked salad dressing may be used. Very delicious and a pleasing accompaniment to a dinner in red decorations. NO. 14. CHEESE SALAD. Mrs. Florence B. Wheatly, Sierra Madre, Cal. — Make a cup of two medium-sized, fresh lettuce leaves. In the center of this cup lay a slice of neufchatel or cream cheese and a slice of hard-boiled egg. Cut the egg so that the yolk shows a perfect circle of yellow in the center of a white ring. Serve with the following French dressing: Thoroughly blend with three tablespoons of olive oil, one-half teaspoon salt, one-fourth teaspoon pepper, a dash of paprika and a few drops of onion juice; then add one tablespoon of vinegar, a little at a time, beating the whole until thoroughly mixed.