The Times cook book, no. 2

NO. 116. KIDNEY BEAN SALAD. Mrs. G. C. Richwine, No. 144 East Avenue 53. — Take one can kidney beans, one cup chopped sweet cucumber pickles, one cup chopped cabbage or celery, one-half cup chopped onion. Dressing: Three eggs, yolks only; one teaspoon salt; three tablespoons sugar, six tablespoons vinegar, eight tablespoons sweet cream, one teaspoon ground mustard, one teaspoon olive oil, or butter, one-quarter teaspoon cayenne pepper. Cook dressing in granite vessel, until thick like cream; stir constantly. When cool, pour over salad. Serve on lettuce leaves. No. 117. LOBSTER SALAD. Mrs. E. W. Van Horn, 931 E. 27th st.— Remove lobster meat from shell, cut into one-half-inch cubes; add an equal quantity of celery cut in small pieces kept one hour in ice water then drained on a towel. Moisten with cream dressing, arrange on a salad dish, pile slightly in the center, cover with dressing, sprinkle with lobster coral forced through a sieve and garnish with a border of curled celery. Cream Dressing— One-half tablespoon salt, one-half tablespoon mustard, three-fourths tablespoon sugar, one egg slightly beaten, three tablespoons butter, three-fourths cup cream, one-half cup vinegar. Mix ingredients in order given, adding vinegar very slowly, cook over boiling water, stirring constantly until mixture thickens. Cool. No. 118. MELON SALAD. Miss C. Hunstein, 2302 Budlong ave.— Thoroughly chill a nice ripe watermelon, Cut off a portion from one end and with a large teaspoon or cereal spoon, scoop out the pulp in small portions, rejecting all seeds; by inserting the spoon perpendicularly and giving a quick turn all around you will have the pulp in almost perfect cones. Put them into a deep glass dish, sprinkle over them a mixture of salt, powdered sugar and a suspicion of mace or paprika; keep on ice for ten minutes or until chilled. No. 119. ONION AND CABBAGE SALAD. Mrs. Chas. Anderson, Hollywood, Cal.— Take a firm head of cabbage, cut the outside leaves away and use the new tender part. Cut the cabbage in very thin slices and put In a bowl of cold water for an hour. Peel an onion and slice; also fix the same as the cabbage is another bowl of water. When time to serve the meal, put the cabbage and onion all in a colander and let all the water drain off. Have a frying pan on the stove and put into it bacon cut in very small pieces and let the grease fry out— be careful not to burn It. When grease is out, pour one-half cup vinegar and one-half cup water into pan of bacon and grease and let boil a few minutes. Then put your salad into the regular serving dish and sprinkle with salt and pepper. Then pour the contents of the frying pan over the salad. Cover the dish so as to retain the steam for a few minutes. No. 120. OYSTER SALAD. Miss Cathrine Hayes, 125 N. Johnston st— Cook for a few minutes a pint of oysters in their liquor. Drain and cover with this dressing: Beat well two eggs and to them add one-fourth cup each milk and vinegar, one-half teaspoon each mustard, celery salt, salt, dash cayenne pepper and two tablespoons butter. Cook in a double boiler, until thick. Pour over the oysters and when cold, set on ice. Serve on a bed of watercress after mixing with a scant pint of diced celery.