NO. 126. — SHRIMP SALAD. Lizzie Erwin Ward, 1010 Ingraham street.— Chop fine one can Dunbar shrimps; chop fine twice as much white celery; chop equally fine the whites of three hard-boiled eggs, and mix. Having boiled six eggs until mealy, and allowed them to be- come cold, cut them in halves crosswise and take out the yolks, keeping six of the white halves perfect as cups; chop the other six fine as above. Mash the yolks and smooth with melted butter of the same amount, or oil if preferred; add the juice of three lemons, salt, Cayenne pepper, a salt spoon of mustard and a little white pepper. When smooth add the minced shrimp, celery and white of eggs. Fill the egg cups, higher in the middle, allowing the white edges to be seen; make a mould or mound of the remaining salad, put on a plat- ter and arrange the filled half eggs around it, and garnish with the white leaves of celery. (This is one of the most delicious, beautiful and successful salads and well repays the slight trouble in preparation. The color is pink.) NO. 127. SHRIMP SALAD. Mrs. J. M. Man- gan, Oxnard, Cal. — One cup of shrimps, shell- ed, one stalk of celery, two small green on- ions, the white heart of one head of lettuce, one pickle, one sprig of parsley, six hard- boiled egg✪ Shrimp Salads. Remove shell from eggs; with sharp knife cut lengthwise, being careful not to break the whites; remove the yolks, put in separate bowl. Now chop or mince fine the other ingredients; mash the yolks of the eggs; mix with the vegetables; season with two tablespoons of vinegar; three large spoon- fuls of mayonnaise dressing or one of melted butter and a little salt. Chop shrimps slightly; mix all well together; refill whites of eggs, set on a platter in a bed of crisp lettuce leaves. Pour over all one cup of mayonnaise made as follows: Yolks of two hard-boiled eggs, one raw yolk, a pinch of salt, a dash of red pepper and good olive oil, drop by drop, stir- ring briskly with a oilver fork until you have used one-half pini of the oil. Garnish with whole shrimps. NO. 128. SOUTHERN CABBAGE SALAD. Miss Cathrine Hayes, 125 North Johnston street. Chop and cook one head of cabbage; pour off water and add half cup vinegar, two large tablespoons sugar, one of salt, half tea- spoon mustard. Mix with cabbage. Add one egg, one cup milk, beaten together. Serve very hot. (Delicious aish.) NO. 129. TURKEY AND VEAL SALAD. Miss C. Hunstein, 2302 Budlong avenue— Take the white meat of turkey or veal, cut up fine; cut up a few pickles, the same way; also a few beets, one or two carrots, few potatoes. Carrots and potatoes must be parboiled. Chop up a bunch of crisp white celery. Sprinkle all with fine salt; pour mayonnaise dressing over it. Line salad bowl with lettuce or cabbage leaves, add a few hard-boiled eggs; garnish with sprays of parsley. NO. 130. VEGETABLE SALAD. Miss Cath- rine Hayes, 125 North Johnston street.— Ono cup boiled beets diced; 1 cup cold boiled po- tatoes, one tablespoon chopped onion, two eggs— whites cut with beets, yolks run through sieve and sprinkled on top of salad. After dressing has been put on and mixed. Dressing: Twelve yolks of eggs, one cup cream, half cup sugar, half cup mustard, one cup vinegar, one cup butter, salt and pepper to suit taste. Put in double boiler and boil till like cream.

AI-modernized reading of the original text

NO. 126. — SHRIMP SALAD. Lizzie Erwin Ward, 1010 Ingraham street.— Chop fine one can Dunbar shrimps; chop fine twice as much white celery; chop equally fine the whites of three hard-boiled eggs, and mix. Having boiled six eggs until mealy, and allowed them to become cold, cut them in halves crosswise and take out the yolks, keeping six of the white halves perfect as cups; chop the other six fine as above. Mash the yolks and smooth with melted butter of the same amount, or oil if preferred; add the juice of three lemons, salt, Cayenne pepper, a salt spoon of mustard and a little white pepper. When smooth add the minced shrimp, celery and white of eggs. Fill the egg cups, higher in the middle, allowing the white edges to be seen; make a mould or mound of the remaining salad, put on a platter and arrange the filled half eggs around it, and garnish with the white leaves of celery. (This is one of the most delicious, beautiful and successful salads and well repays the slight trouble in preparation. The color is pink.) NO. 127. SHRIMP SALAD. Mrs. J. M. Mangan, Oxnard, Cal. — One cup of shrimps, shelled, one stalk of celery, two small green onions, the white heart of one head of lettuce, one pickle, one sprig of parsley, six hardboiled eggs. Remove shell from eggs; with sharp knife cut lengthwise, being careful not to break the whites; remove the yolks, put in separate bowl. Now chop or mince fine the other ingredients; mash the yolks of the eggs; mix with the vegetables; season with two tablespoons of vinegar; three large spoonfuls of mayonnaise dressing or one of melted butter and a little salt. Chop shrimps slightly; mix all well together; refill whites of eggs, set on a platter in a bed of crisp lettuce leaves. Pour over all one cup of mayonnaise made as follows: Yolks of two hard-boiled eggs, one raw yolk, a pinch of salt, a dash of red pepper and good olive oil, drop by drop, stirring briskly with a silver fork until you have used one-half pint of the oil. Garnish with whole shrimps. NO. 128. SOUTHERN CABBAGE SALAD. Miss Cathrine Hayes, 125 North Johnston street. Chop and cook one head of cabbage; pour off water and add half cup vinegar, two large tablespoons sugar, one of salt, half teaspoon mustard. Mix with cabbage. Add one egg, one cup milk, beaten together. Serve very hot. (Delicious aish.) NO. 129. TURKEY AND VEAL SALAD. Miss C. Hunstein, 2302 Budlong avenue— Take the white meat of turkey or veal, cut up fine; cut up a few pickles, the same way; also a few beets, one or two carrots, few potatoes. Carrots and potatoes must be parboiled. Chop up a bunch of crisp white celery. Sprinkle all with fine salt; pour mayonnaise dressing over it. Line salad bowl with lettuce or cabbage leaves, add a few hard-boiled eggs; garnish with sprays of parsley. NO. 130. VEGETABLE SALAD. Miss Cathrine Hayes, 125 North Johnston street.— One cup boiled beets diced; 1 cup cold boiled potatoes, one tablespoon chopped onion, two eggs— whites cut with beets, yolks run through sieve and sprinkled on top of salad. After dressing has been put on and mixed. Dressing: Twelve yolks of eggs, one cup cream, half cup sugar, half cup mustard, one cup vinegar, one cup butter, salt and pepper to suit taste. Put in double boiler and boil till like cream.

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The Times cook book, no. 2