The Times cook book, no. 2

NO. 92. SHRIMP SALAD AND DRESSING. Mrs. Frances Hunter, Xo. 2813 Normandie street — One pint cold-bailed potatoes, sliced thin; one pint finely-shredded cabbage; one pint shrimps sliced flatways, taking out black thread; one-half pint celery, sliced thin; two hard-boiled eggs; two crackers, rolled fine; one teaspoon salt. In a dish put layer of potatoes, a layer of cabbage and celery, a layer of shrimps and egg, part of the crackers and salt, add four tablespoons of the dressing. Repeat till all the ingredients are used. Add dressing to top, take two forks and toss it up till well mixed; have salad dish lined with lettuce leaves and pile the salad in lightly. Keep in cool places till used. For dressing: To one cup vinegar and water (if vinegar is very strong) add three well-beaten eggs, one heaping teaspoon mustard, teaspoon of salt, one of sugar, a dash of red and black pepper and a piece of butter size of walnut, or olive oil, if preferred; beat well and cook in double boiler till a smooth custard; "keep it cool. NO. 93. SHRIMP SALAD. Mrs. Charles E. Luizee, 1615 De la Vina street, Santa Barbara, Cal. — One can shrimps, one can green peas; place in lettuce leaf and cover with following dressing: Put five tablespoons vinegar over fire; when it begins to boil add wellbeaten yolks of five eggs and stir until thick. Take from fire; add one rounding teaspoon butter and one teaspoon salad seasoning; let cool and add juice of one-half lemon; when ready to serve, add one-half pint cream whipped stiff. Salad seasoning: Six level teaspoons salt, four level teaspoons Coleman's mustard, one-half teaspoon cayenne pepper; sift ten times; put away in can and It is always ready for use. NO. 94. STUFFED TOMATO SALAD. Mrs. E. T., 943 Albany street.— Peel six firm ripe tomatoes, take center out and chop it, not too fine; put in colander to drain; one cucumber chopped; six stalks of nice celery, chopped; one small onion, chopped; two green chili peppers, chopped. Mix all together; fill tomatoes with ingredients, place on lettuce leaves, garnish with sprig of watercress and serve with mayonnaise dressing. NO. 95. TANGLEWOOD SALAD. Mrs. Kate E. Lee, Tanglewood Ranch, Anaheim, Cal.— One small head of cabbage chopped fine, one cup sugar, one-fourth cup vinegar, one teasp-on cinnamon, one-half teaspoon salt and little pepper, one cup of sour cream. NO. 96. TOMATO SALAD. Mrs. L. M. Curtis, Glendora, Cal.— Take some nice round tomatoes, cut off the tops, scoop out all the center, rinse in ice water, drain thoroughly and fill with a mayonnaise of celery or crab. Set each tomato on a bed of lettuce. "Very attractive. NO. 97. TOMATO SALAD. Bertha Roth, postoffice box 141, Ventura, Cal.— Select perfect tomatoes, remove a slice from stem end and remove the pulp carefully; fill the shells with shrimp, chicken or cabbage salad; replace tops; drop tomatoes into cups which are large enough to leave an inch all around. Simmer the pulp with one pint of water, spices, salt, paprika, for ten minutes; strain; add two tablespoons gelatine, that has been soaked a few minutes in cold water; add vinegar to taste; place a little of this to harden in bottom of cups; then tomatoes and rest of jelly; unmold on crisp lettuce leaves, with a spoonful of mayonnaise on top.