pains not only to avoid breaking the shell, but to keep the inside as nearly whole as possible. Peel the shells, and let them get perfectly cold. Cut the centers into tiny cubes, using an equal amount of parboiled potatoes and white celery cut to same size; mix well with mayonnaise or French dressing, and fill the shells, laying a slice of hard-boiled egg on top of each, and serving on a bed of tender lettuce leaves.

TURNIP AND BEET SALAD

• Turnips, 1¼ cups.
• Green peas, 2 cups.
• Mayonnaise.
• Beets, 1¼ cups.
• Lettuce.

Cook both vegetables separately till tender; dice and set on ice, until ready to serve. Place a spoonful of the mixed vegetables on a leaf of lettuce, border with green peas, and put a spoonful of mayonnaise on top.

ASPARAGUS AND PROTOSE SALAD

• Asparagus, 1½ cups.
• Protose, 1½ cups.
• Salt.
• Mayonnaise.

Wash the asparagus and cut into pieces half an inch long. Boil in salted water till tender. Drain off the water, and when cold put into salad dish with protose cut into dice. Season with salt. Serve on a lettuce leaf with mayonnaise.

BEET AND POTATO SALAD

Cut with a vegetable cutter or slice cooked beets and potatoes; arrange on a dish alternately, dress with cream salad dressing.

BEET AND POTATO SALAD NO. 2

• Beets, 1 cup.
• Protose, ½ cup.
• Onion juice, 2 tablespoonfuls.
• Hard-boiled egg sliced, 1.
• Mayonnaise.
• Potatoes, 1 cup.
• Egg yolks, ½ cup.
• Salt.
• Chopped parsley, ¼ cup.
• Lettuce.

Cut the beets, potatoes, and protose into small dice. Mix all together and serve on a lettuce leaf; one slice of egg to each portion.

ASPARAGUS AND CAULIFLOWER SALAD

• Asparagus tips, boiled and drained, 2 cups.
• Cauliflower, boiled, drained, cut in small pieces, 2 cups.

Dress with cream salad dressing.

ASPARAGUS SALAD

Cut cooked asparagus tips into three-inch lengths, and serve on lettuce leaf with cream dressing.

BRUSSELS SPROUTS SALAD

Put plain boiled Brussels sprouts into the ice-chest to get cold. Dress with olive oil and lemon juice. Serve on lettuce.

DATE AND CELERY SALAD

Chop dates and celery, and serve with golden salad dressing.

MACEDOINE SALAD

This is a mixture of any kind of cooked vegetables. Cover with French salad dressing, and serve on lettuce leaves.

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SALAD DRESSINGS

[30]

MAYONNAISE DRESSING

• Egg yolk, 1.
• Cooking or olive oil.
• Lemon juice.
• Salt.
• Sugar, 1 tablespoonful.

Into a saucer break the yolk of a fresh egg; add to it a large pinch of salt, and with a fork stir the yolk till it begins to stiffen. Gradually add to the yolk, a drop at a time, cooking oil or olive oil, stirring well after each drop is added. Continue this process till the mixture becomes too stiff to stir, then thin it with lemon juice, and add more salt. The salt helps to stiffen it. Thicken again with oil in the same manner as before, and thin again with lemon juice. Continue this till the desired amount is made. When stiff enough to cut with a knife, add one tablespoonful of sugar.

This will keep for a number of days, if set on ice. Success in making this depends upon the care with which the oil is added; at first, a drop at a time, and towards the last adding two or three drops, and perhaps half a teaspoonful at a time.

Note.—To make it keep well, add one tablespoonful boiling water, beaten in quickly. To keep from curdling, put lemon juice and oil on ice for fifteen minutes before using.

WHITE DRESSING

• Egg yolk, 1, light colored.
• Salt.
• Cracked ice.
• Cream, whipped to stiff froth, 6 tablespoonfuls.
• Oil, 6 tablespoonfuls.
• Lemon juice, 1 tablespoonful.

Drop the yolk into a cold bowl, mix lightly, add a small pinch of salt; then add the oil drop by drop. The dressing should be very thick. Stand the bowl in another containing a little cracked ice, so that you may be constantly reducing the color of the egg. Now add slowly the lemon juice, then stir in the whipped cream. This dressing, if properly made, should be almost as white as whipped cream, while having the flavor of mayonnaise. Serve with Waldorf salad.

BOILED SALAD DRESSING

• Eggs, 5.
• Melted butter, ¼ cup.
• Lemon juice, 4 tablespoonfuls.
• Salt, 1 level teaspoonful.
• Sugar, 1 level teaspoonful.
• Rich cream, 1 cup.

To the yolks add the salt and sugar; beat with an egg whisk until thick and light, then add gradually the melted butter and lemon juice. Cook over hot water until the mixture thickens and falls away from the sides of the pan. Take from stove, put into a glass jar, and when cool cover closely. When ready to use pour into it lightly the rich cream whipped to a stiff, dry froth. If whipped cream can not conveniently be obtained, plain sweet or sour cream may be used in the dressing, but it will not be so light and flaky.

CREAM SALAD DRESSING (PLAIN)

• Lemon juice, ½ cup.
• Sugar, 1 tablespoonful.
• Rich milk or cream, ½ cup.
• Olive oil, 1 tablespoonful.
• Salt, 1 teaspoonful.
• Eggs well beaten, 2.

Put the lemon juice into a granite dish on the stove, and add the olive oil, sugar, and salt. Put the milk or cream on the stove in another saucepan, and when hot add the beaten eggs. Let cook smooth, but do not allow it to boil or it will curdle. Remove from the stove, and when partially cool beat the two sauces together. This is a very nice dressing for vegetable salads.

CREAM SALAD DRESSING

• Cream, 1 cup.
• Milk, cold.
• Butter, size of walnut.
• Salt, 1 level teaspoonful.
• Lemon juice, 4 tablespoonfuls.
• Corn starch, 1 rounded teaspoonful.
• Eggs, 2.
• Sugar, 1 level teaspoonful.

Put the cream into a double boiler; when scalding hot add the corn starch dissolved in a little cold milk, and cook about five minutes, stirring constantly. Then add the butter. To the yolks of the eggs add the salt and sugar; beat till light and thick, then add alternately the lemon juice and the hot cooked mixture. Fold in the stiffly beaten whites, and set aside to become cold.

This dressing may be used the same as mayonnaise.

WHITE CREAM SALAD DRESSING

Make same as cream salad dressing, omitting the yolks of the eggs.

FRENCH SALAD DRESSING

• Oil, 3 tablespoonfuls.
• Salt.
• Lemon juice, 1 tablespoonful.
• Onion juice, ¼ teaspoonful.

Mix and pour over the salad.

LETTUCE DRESSING

• Hard-boiled eggs, 3.
• Lemon juice, ½ cup.
• Lettuce.
• Olive oil, 1 tablespoonful.
• Salt.

Mash the yolks smooth and fine, add the olive oil and salt. Mix well, and add gradually the lemon juice. Beat thoroughly, then pour the dressing over the