The Times cook book, no. 2

NO. 88. POTATO SALAD. Mary Stone Welch, San Diego, Cal.— For twelve people. Select ten medium-sized, good-flavored potatoes; boil until well done, dry out well. When cold peel and cut lengthwise three times, then slice thin. Sprinkle with one teaspoon salt and interlay one medium-sized onions sliced. Remove slices of onion before dressing; or, chop fine one onion, leave in potato. Salad dressing: Yolks four eggs well beaten; four tablespoons best cider vinegar or lemon juice, four teaspoons sugar, one teaspoon salt; beat well; place piece butter size walnut in granite saucepan, setting pan in boiling water or over steam; cook, stirring constantly, (if you stop you are lost.) When thickened, remove, still stirring, keeping off bottom and sides. Hal-f an hour before serving, mix with one large cup sweet cream, or freshly soured cream. Strain, add well-beaten whites of two eggs. Pour over potatoes, stirring lightly. Serve on crisp white or yellow lettuce. Garnish with narrow ribbons of red pepper, boiled tender, and young string beans pickled. Serve with it salted wafers. NO. 89. PRUNE AND NUT SALAD. Mrs. E. L. Hills, Redondo Beach, Cal.— Take fine large dried prunes, stew until tender; remove the stones carefully, so as not to spoil shape; put the meat from one-half a walnut in the center of prune and wrap the prune over it. Put each prune on a small lettuce leaf and some mayonnaise on each and serve. NO. 90. SALMON SALAD. Mrs. Frank A. Howe. No. 430 Cedar avenue, Long Beach, Cal.— To each can of salmon, add the same amount of celery, which has been cut or chopped; one cup of broken English walnut meats. After being well mixed, pour over this dressing: Scald one-half cup vinegar; to the beaten yolks of six eggs add one teaspoon butter, one teaspoon dry mustard, one scant teaspoon of salt, three tablespoons sugar; add the vinegar and cook. When cold add one scant cup sweet cream and dash of red pepper. NO. 91. SARDINE SALAD. Mrs. T. F. McCamant, No. 121 Avenue 45, East Los Angeles.—Two cups sliced boiled potatoes, one can sardines, one hard-boiled egg, one tablespoon olive oil, one slightly heaping teaspoon mustard, one and one-half teaspoons salt, some black pepper, two teaspoons sugar, piece of onion size of almond, a few sprigs of parsley or a small stalk of celery minced fine, juice of one lemon, or an equal quantity of vinegar. Put the potatoes in a mixing bowl; pick the sardines to pieces with a fork and put them on top; add the other ingredients and them chop rather fine, mixing thoroughly, being careful to not mash it too much. Serve on leaf of lettuce, with a slice of boiled egg on top and a sprig of parsley.