The Times cook book, no. 2

NO. 98. TOMATO SALAD. Mrs. I. Henry Johnson, Whittier, Cal.— Peel, without scalding as many nice, round tomatoes as are required; set each one in a lettuce leaf and place on platter or salad dish. Take the yolks of four eggs, beat and stir into a scant cup of vinegar; add to this a level teaspoonful of mustard, moistened with water, an even teaspoonful of salt, a tablespoon of sugar, a heaping teaspoon of butter, a sprinkle of pepper, a dash of cayenne pepper; let simmer and stir till thick as cream; pour into a dish and cool. Put spoonful over each tomato just before sending to the table. NO. 99. WALDORF SALAD. Mrs. M. A. Price, Hollywood, Cal.— One-third cup blanched almonds, one-third cup chopped walnuts, one-half cup chopped apples, one-half cup diced oranges, one-half cup celery, cut in one-half-inch lengths; mix and use with mayonnaise dressing. NO. 100. WASHINGTON SALAD (Original.) Mrs. A. R. Brown, Rivera, Cal.— Two cocoanuts shredded, two pounds dark cherries, pitted. Dressing: Yolk of six eggs, the milk from the nuts, juice of two oranges and one lemon, grated rind, a little sugar to suit the taste, a pinch of salt, a teaspoon of peanut butter; boil until thickened, stirring all the time; lastly, fold in the stiffly-whipped whites of the eggs. Arrange the nut and cherries in layers in glass bowls, with tha dressing set on ice to chill. NO. 101. WATERCRESS SALAD. Mrs. De. U. Morey, 185 S. Pasadena ave., Pasadena, Cal.— One large head of lettuce, cut fine; one pint of ripe or half ripe olives, chopped; one bunch of watercress and one green onion; cut the leaves and tips of the cress fine; cut the onion fine, and mix all together. Make a sauce of 1 egg, three tablespoons vinegar, two teaspoons sugar, one-half teaspoon salt, a large piece of butter and a pinch of mustard; beat the egg very fine by first beating the white to a stiff froth, then add the yolk and beat a minute longer. Cook in a double boiler, stirring until like cream; remove to cool; when cold add three tablespoons sweet cream and pour all over the salad. Garnish with hard-boiled eggs. (This is worth a trial.) NO. 102. APPLE AND CELERY SALAD. E. M. Magee 122 N. Johnson st.— Core and pare three apples, then cut crosswise into thin slices. Let each apple lie as it is sliced to insure replacing the slices to form the original apple. Squeeze the juice of half a lemon over the apple to keep it white. Slice crisp celery stalks into quarter-inch pieces, and dispose on a salad dish; upon the celery arrange the sliced apples. Fill the openings with mayonnaise, and insert a green celery tip in each apple. Pour on one-half cup of mayonnaise dressing; mix the whole together and serve. NO. 103. CABBAGE SALAD. Mrs. B. P. Taylor, 580 East Fifth avenue, Pomona, Cal. —Two large raw eggs, well beaten, six tablespoons cream, one-half teaspoon salt; six teaspoons vinegar and a piece of butter size of walnut. Cook, stirring constantly, until quite thick. Have one-half head of cabbage chopped fine; sprinkle with salt. Add to dressing when cold, two tablespoons cream and pour over cabbage.