The white ribbon cook book

Lettuce Salad (2) — Wash 2 heads lettuce, dry them thoroughly and break the leaves or cut them into convenient pieces. Put the yolks of 2 hard-boiled eggs into a basin with a teaspoonful of French mustard, pepper and salt to taste, and a tablespoonful of oil; work the mixture into a smooth paste, and add consecutively 3 tablespoonfuls of oil,l of tarragon and 1 of plain vinegar; then a little chervil, garden cress and tarragon finely chopped. Stir the mixture well, and lastly add the lettuce; turn it or work it well. Garnish the top with hard-boiled eggs. Herring Salad — Heat through by turning on the stove 3 well-smoked herring, then tear off the heads and pull the skin away; split, take out the backbones, and cut up into small bits, or to shred them is better. Put in a salad bowl, add 1 small chopped onion, 2 hard-boiled chopped eggs, and 1 boiled potato; cut fine with a teaspoonful of chopped parsley; season with a teaspoonful of salt, 1 of pepper, 3 tablespoonfuls vinegar and 2 of oil. Mix well, and, if you have it, decorate with a boiled beet. Potato Salad -Slice 8 cold boiled potatoes; dispose between the slices 1 silver-skinned onion cut quite fine; beat together 3 parts oil and 1 part, more or less, according to the strength of it, tarragon vinegar, with pepper and salt to taste. Pour this over the potatoes, and strew over all a small quantity of any of the following : Powdered Salads. 121 sweet herbs, mint, parsley, chervil, tarragon or capers, or a combination of them all, finely minced. Cold Slaw — To 1 quart cut cabbage, use ^ cupful cream (either sweet or sour), 2 tablespoonfuls vinegar, 2 eggs, 1 teaspoonful salt, 1 tablespoonful butter and a little pepper; put the vinegar on to boil, add the beaten eggs to the cream and butter, and stir these into the boiling vinegar till the butter is melted and the whole mass smooth and creamy; add the pepper and salt and pour, while hot, over the cabbage; when cold, it is ready for use. Lobster Salad — Clean thoroughly some lettuce, endives and beetroots, cut them up and mix them with the following dressing: 4 tablespoonfuls oil, 2 tablespoonfuls vinegar, 1 teaspoonful made mustard, the yolks of 2 eggs, 3^ teaspoonful anchovy sauce, and cayenne and salt. Pick out from the shells the flesh of 1 hen lobster, cut into well-shaped pieces, put ^ in the salad and garnish with the rest, also with the whites of 2 hard-boiled eggs chopped fine, and the yolks mixed with the coral and rubbed through a sieve. Sardine Salad — Allow 3 sardines for each person; bone and fillet these, carefully removing all the skin, and set them aside until required. Boil 2 eggs for 3 minutes; shell them and break them up in your salad bowl with a spoon; mix with them a teaspoonful each French mustard and essence of anchovies, the strained oil from the tin of sardines with as much Lucca oil as will make 3 tablespoonfuls in all; add Chile, shallot, and good malt vinegar to taste (vinegar varies so much in acidity that it is difficult to specify the exact proportion). Cut up some nice crisp lettuce, and mix it well with the dress- 122 White Ribbon Cook Book.