The Times cook book, no. 2

No. 121. PERSIAN SALAD. Miss Marie Woods, 635 St. Paul ave. — Lettuce, watercress, tomatoes and celery are the ingredients of this utterly delicious salad. Wash all thoroughly and put in the ice box for some time before preparing. Skin two large tomatoes and cut in blocks; chop the celery (one- half cupful;) cut up a small bunch of cress and shred one small head of lettuce. Take the yolk of a hard-boiled egg, a tablespoonful of rich milk or cream, a teaspoonful of chutney; mix well, add a saltspoonful of salt and half a saltspoonful of pepper. Beat all until perfectly smooth, then pour over the salad; season tomatoes and celery separately, each with one saltspoonful of salt. Garnish with lettuce leaves. No. 122. POTATO SALAD. Mrs. N. G. Ledgerwood, 1577 West Twenty-first street. — Pare and slice some cold boiled potatoes; peel and slice thin one onion; mix on a salad dish and pour over them the following dressing: Three eggs (beaten,) one cup sour cream, one teaspoonful salt, one teaspoonful of mustard, one-half teaspoonful of red pepper wet in a little water, one-half cup of sugar, butter size of an egg. Mix all together, set on fire, add one pint of vinegar slowly and stir all the time, until it thickens, but do not let boil. No. 123. POTATO SALAD. Mrs. Frank A. Howe, No. 430 Cedar avenue, Long Beach, Cal. — Take one quart of potatoes, boiled and cut in cubes; one small onion, chopped fine; whites of three hard-boiled eggs, sliced; mix all together and use the following dressing: One-Half cup vinegar, one beaten egg, one teaspoonful mustard (dry,) one teaspoon salt, one-half teaspoonful black pepper, pinch cayenne pepper; boil until it thickens, cool partially; add one-half cup cream, one-half cup butter and yolks of three hard-boiled eggs. No. 124. POTATO SALAD. Mrs. J. G. Mc- Lean, 334 W. Seventeenth street— Four mediumsized boiled potatoes cut in one-half-inch cubes; piece of onion size of small walnut, minced fine; salt, pepper, celery, salt to taste, add two tablespoons best olive oil and warm over fire for a moment, but do not cook. Remove to dish of cold water; add one-half cup English walnuts sliced; one large tablespoon of minced parsley; one- half cup chopped celery; mix well with enough mayonnaise to season. Place in cup-shaped lettuce leaves; add small spoon hard mayonnaise and sprig of parsley and sprinkle with the walnuts. Mayonnaise for above: One-half cup lemon juice, yolk of two eggs, two teaspoons mustard, two teaspoons salt, one teaspoon celery salt and one teaspoon onion extract. Use enough lemon juice to make a thin paste ot mustard, sugar, celery salt, etc.; add eggs beaten till light; then add olive oil, tablespoonful at a time and stir vigorously; occasionally add little of balance of lemon. Continue adding oil until it will slice— making one pint or more that will keep for weeks. When using add a trifle more lemon juice and white of egg beaten stiff. NO. 125. SALMON SALAD. Mrs. E. D. Talbot, 229 W. Fifth street, Lon Beach, Cal.— One small can of salmon; drain off the oil and pick out all the bones; add six mediumsized cucumber pickles, chopped fine; three eggs, boiled hard; rub the yolks smooth and add mustard, salt and pepper to suit the taste. Moisten with about half a cup of vinegar and pour over the salmon. Chop the whites of the eggs and put over the top.