The Times cook book, no. 2

NO. 55. SALMON SALAD, (with cream dressing.) Mrs. J. C. Stege. R. P. D. No. 2. Compton, Cal.— Take two cans of salmon, drain the liquid off; arrange on a platter a row of lettuce and of tomatoes, and then salmon; pour the dressing over it. Cream dressing: one cupful sweet cream, one spoonful of flour, two whites of eggs, three spoonfuls of vinegar, two spoonfuls of butter, two spoonfuls of sugar, one level spoonful salt, one spoonful of pepper, one spoonful of made mustard. Heat the cream almost boiling, stir in the flour previously wet with cold milk, boil eight minutes stirring all the time; add sugar and take from the fire. When half cold, beat in the whipped whites or eggs; set aside to cool. When quite cold, whip in the butter and pepper, mustard and salt, and if the salad is ready, add the vinegar and pour over it. NO. 56. SARDINE SALAD. Miss B. E. Low, 1417 Hoover street.— Small can of sardines, chopped fine; two crackers, rolled fine; seven hard-boiled eggs, chopped fine; mix together with a little salt, pepper and mayonnaise dressing. Serve on lettuce leaves. NO. 57. SHRIMP SALAD. Mrs. Helen Wilde, Ventura, Cal.— Cut two hard-boiled eggs in halves, carefully remove yolks so as not to break whites. Take yolks, one small can shrimps, three medium-sized celery stalks, chop fine together; mix with half of following dressing: Yolk of one hard boiled egg, rubbed fine, one teaspoonful made mustard, a few drops of Worcestershire sauce, pinch of Cayenne, salt, tablespoonful of salad oil or melted butter, small cup of cream, and vinegar to taste. Fill whites of eggs with salad, cover with spoonful of dressing; place olive on top: serve on lettuce leaves. NO. 58. SPANISH SALAD. Mrs. Hubert Anderson, 151S Wilton Place.— Select ripe, but not too soft bananas and cut in thin slices; English walnut meat to equal one-third the quantity of bananas. Press nuts through a grinder or chop fine. Mix fruit and nuts lightly and heap on a platter or salad dishes covered with crisp lettuce leaves. Pour mayonnaise dressing over the whole, taking care that it is seasoned sharply with cayenne or red pepper. NO. 59. STRAWBERRY SALAD. Mrs. M. Marks, 1016 - Grattan street.— Choose the heart leaves of head lettuce, heap a lew strawberries in each and dust them lightly with powdered sugar; lay a teaspoonful of mayonnaise on each portion and serve with cut lemons. NO. 60. STUFFED TOMATO SALAD. Mrs. M., Santa Barbara, Cal.— Take six tomatoes of equal size; peel and scoop out Inside, put on Ice until ready to use. Then have ready one pint cold sweetbreads and as much celery cut In dice, also a few nuts and a red pepper chopped fine; mix the whole with mayonnaise and fill tomatoes. Lay them in a circle on a flat dish; take one head of lettuce, put a few leaves in center of dish; moisten with a little French dressing; encircle the whole with green shredded lettuce; have some small red radishes cut in roses; put at interals around with sprigs of parsley. This will serve six people.