The Times cook book, no. 2

NO. 23. CUPID TRIUMPH SALAD. Miss W., Glenwood Tavern, Riverside.— Peel and separate divisions, lengthwise, of an orange of medium size. Cut from inner side or each section enough to make crescent of equal widtn in all parts on a lettuce leaf; arrange these pieces to form a ring, this forming the "wedding ring." Then form outside this ring another of somewhat narrower width at the top of the outer ring; place the rind of a kumquat orange, divide to form prongs for a setting made of the thick part of a bunch of celery; cut to form a diamond, and you have the engagement ring. Fill the inner circle with celery chopped fine, with mayonnaise dressing. Hearts cut from slices of pickled beets may be scattered about the dish if desired. NO. 24. DELICIOUS WINTER SALAD. E. A. L., 1929 Ocean View avenue.— Pare four juicy sweet oranges; peel off every bit of the. white inner skin; pull the lobes apart and cut each into four pieces. Scald a cupful of \ English walnut kernels; strip away the bitter skin and let the kernels get dry and cold. Mix with the bits of orange; set on tiie ice for an hour; heap in a glass dish lined with lettuce and serve with cream dressing; one egg, three tablespoonfuls vinegar, one tablespoonful sugar, one-half cup milk, two tablespoonfuls butter, one-half tablespoonful mustard, one tablespoonful salt, sprinkle of Cayenne. Beat the egg; add to it the butter (slightly melted,) the dry ingredients and vinegar and milk; put into a double boiler and stir over boiling water till thickens; set away to cool. NO. 25. DUCK AND ORANGE SALAD. Helen M. Magee, 122 North Johnson street.— Arrange a bed of chicory or celery leaves, with celery stalks sliced into one-quarter-inch pieces on a salad dish, and lay slices of cold roast duck down the center. On each side arrange slices of sour orange peeled. Garnish the ends of the dish, (but not on the saiad) with shreds of orange peel. For three oranges and a pint of duck mix one-quarter teaspoonfu] salt, dash of pepper and one-half cup oil. Pour on salad, mix and serve. Suitable for luncheon party or chafing dish supper. NO. 26. EGG SALAD. L. E. M.,— Cut hard boiled eggs in half, mash yolks smooth and add equal bulk canned deviled chicken, moisten with mayonnaise dressing, shape into balls, fill center of egg and press together and keep on ice. When ready to serve lay whole eggs in a circle on a nest of crisp lettuce leaves with dressing heaped in center. Garnish with • capers and nasturtium leaves and blossoms. NO. 27. ENGLISH WALNUT AND CELERY SALAD. Mrs. W. G. Brown, Inglewooa, cal. —Shell enough nuts to make two cups of meats and boil them in salted water with a slice of onion, one-half dozen pepper corns ana a blade of mace. Boil ten minutes; turn into a dish of cold water and remove skins. Cut crisp celery into small pieces— for the stated amount of nuts, three cups celery. Wipe the nut meats with a soft cloth and mix with celery and any good salad dressing. NO. 28. FIG SALAD. Clara M. Marks, 1016 Grattan street.— Put into salad bowl one-half pint honey; add to this twenty-five fresh figs; whip one quart cream, flavored with one tablespoonful brandy.