NO. 104. CALIFORNIA SALAD. A. B., Sierra Madre, Cal.— Remove the stones from stewed prunes and stuff with grated cheese. Slice fresh radishes as thin as wafer. Fill cups of lettuce leaves with the above on plat- ters, and surround the edge with small half radishes. Pour any nice mayonnaise dressing over all, and serve, after chilling on Ice. NO. 105. CARROT SALAD. Loretta More, Pico Heights.— Take six good-sized carrots, clean them well; wash and slice in thin round pieces; then put them to boil in just enough water to cover them; when -tender drain them; then take good-sized green onion; chop it and mis with the already boiled carrots; add salt, pepper, olive oil and vinegar to taste. (It is healthful and delicious.) NO. 106. CHICKEN SALAD. Frances Teh- betts, 1607 S. Grand ave. — In mixing chickin salad, allow one yolk of an egg to each chicken and to four chickens one and one- half pints olive oil. Pick the chickens apart, removing carefully all fat and skin. Then take celery, pick likewise into small pieces and add it to the chicken until there is an equal quantity of each. Dressing: One level teaspoon of salt to each yolk of egg; pepper to taste; one teaspoon dry mustard, juice of one lemon✪ California Salad— more if the lemon is not very juicy. The oil should be added a few drops at a time, stirring constantly. While stirring, add a few drops of vinegar. To this mixture add the last thing one-half cup rich cream, and when thoroughly mixed pour over the salad just before it is served. The object of the lemon is to cut the oil. NO. 107. CHICKEN SALAD. Mrs. Frank Trumble, Nordhoff, Cal.— Remove the skin and bones from two well-cooked chickens; cut the meat into small pieces; three full cups of celery, cut fine; six hard-boiled eggs, cut in small pieces. Use for dressing the following: Mix four well-beaten raw eggs with a pini of weak vinegar; put into a double boiler and heat scalding hot, not boil; when thick, add one tablespoon dry mustard, one teaspojn cornstarch, two teaspoons salt; a little cayenne pepper, one-half cup melted butter, and one- fourth cup sugar. Remove from the fire and when cold add one-half pint whipped, crea✪ Dressing for Hard-Boiled Eggsm. NO. 108. CHICKEN SALAD. Mrs. A. Nor- man Saxton, box 91, Orange, Cal.— One well- boiled chicken, with all fat, skin and gristle removed; two cups celery cut in dice; two eggs, whites and yolks beaten up well; two tea- spoons of unmade Colman's mustard; butter size of large egg; small teaspoon salt; dessert- spoon sugar; one-fourth teaspoon onion juice; generous dash of cayenne; one-half cup vine- gar diluted with warm water; two tablespoons thick sweet cream✪ Chicken Salad. ■ Melt the butter in a stew- pan; add mustard, salt, sugar, cayenne, onion juice and vinegar. Cook in a double boiler like custard; must not curdle. When colcl stir in the cream. Mix chicken and celery thoroughly with the dressing, and serve on crisp lettuce leaves garnished with hard- boiled eggs and a row of large ripe olives around the dish.

AI-modernized reading of the original text

NO. 104. CALIFORNIA SALAD. A. B., Sierra Madre, Cal.— Remove the stones from stewed prunes and stuff with grated cheese. Slice fresh radishes as thin as wafer. Fill cups of lettuce leaves with the above on platters, and surround the edge with small half radishes. Pour any nice mayonnaise dressing over all, and serve, after chilling on Ice. NO. 105. CARROT SALAD. Loretta More, Pico Heights.— Take six good-sized carrots, clean them well; wash and slice in thin round pieces; then put them to boil in just enough water to cover them; when -tender drain them; then take good-sized green onion; chop it and mis with the already boiled carrots; add salt, pepper, olive oil and vinegar to taste. (It is healthful and delicious.) NO. 106. CHICKEN SALAD. Frances Tehbetts, 1607 S. Grand ave. — In mixing chicken salad, allow one yolk of an egg to each chicken and to four chickens one and onehalf pints olive oil. Pick the chickens apart, removing carefully all fat and skin. Then take celery, pick likewise into small pieces and add it to the chicken until there is an equal quantity of each. Dressing: One level teaspoon of salt to each yolk of egg; pepper to taste; one teaspoon dry mustard, juice of one lemon— more if the lemon is not very juicy. The oil should be added a few drops at a time, stirring constantly. While stirring, add a few drops of vinegar. To this mixture add the last thing one-half cup rich cream, and when thoroughly mixed pour over the salad just before it is served. The object of the lemon is to cut the oil. NO. 107. CHICKEN SALAD. Mrs. Frank Trumble, Nordhoff, Cal.— Remove the skin and bones from two well-cooked chickens; cut the meat into small pieces; three full cups of celery, cut fine; six hard-boiled eggs, cut in small pieces. Use for dressing the following: Mix four well-beaten raw eggs with a pini of weak vinegar; put into a double boiler and heat scalding hot, not boil; when thick, add one tablespoon dry mustard, one teaspoon cornstarch, two teaspoons salt; a little cayenne pepper, one-half cup melted butter, and one-fourth cup sugar. Remove from the fire and when cold add one-half pint whipped, cream. NO. 108. CHICKEN SALAD. Mrs. A. Norman Saxton, box 91, Orange, Cal.— One wellboiled chicken, with all fat, skin and gristle removed; two cups celery cut in dice; two eggs, whites and yolks beaten up well; two teaspoons of unmade Colman's mustard; butter size of large egg; small teaspoon salt; dessertspoon sugar; one-fourth teaspoon onion juice; generous dash of cayenne; one-half cup vinegar diluted with warm water; two tablespoons thick sweet cream. ■ Melt the butter in a stewpan; add mustard, salt, sugar, cayenne, onion juice and vinegar. Cook in a double boiler like custard; must not curdle. When cold stir in the cream. Mix chicken and celery thoroughly with the dressing, and serve on crisp lettuce leaves garnished with hardboiled eggs and a row of large ripe olives around the dish.

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California SaladChicken SaladDressing for Hard-Boiled EggsChicken Salad

The Times cook book, no. 2