492 DE. CEASE'S BECIPES. 



ture into a stew pan upon the stove, stirring all the time, until it comes to a 

 boil, when it is to be poured over the cabbage, or lettuce, or meat, as the case 

 may be. The articles being all mixed cold it does not curdle; and the constant 

 stirring while heating prevents its curdling during this process. The German 

 girl, who first prepared this for us, brought it to the table hot, as her people 

 prepared it; but there being some of it left over, I found that myself and family 

 liked it better cold. So had it prepared, after this, in time to get cold by plac- 

 ing on ice, whether for dinner or tea. It is nice at either meal. I will also give 

 a few others. 



Salad Dressing for Tomatoes. — The author's preference for cold 

 salads is shown to be the preference of others also, by the following: Take off 

 the skins with a sharp knife, cut into thin slices, and lay in a salad bowl. Make 

 a dressing by working 1 tea-spoonful each of salt and made mustard, % tea- 

 spoonful of pepper, the yolks of 2 hard boiled eggs, with 2 table-spoonfuls of 

 melted butter; then whip in with a fork 5 table-spoonfuls of good vinegar. 

 Pour over the tomatoes, and set on ice or where it is cool for an hour before 

 serving. — Rural New Yorker. 



Potato Salad.— A potato salad is easily prepared, and very nice alone; 

 but if you have any cold fish, as called for in this recipe, it gives an additional 

 relish. If you have no cold potatoes, boil or steam a dozen with their jackets 

 on; when done peel and let stand till entirely cold; then slice them J^ inch 

 thick; mix with some flakes of cold boiled fish (halibut, cod or salmon) and 

 pour over them a salad dressing made with 6 table-spoonfuls of melted butter 

 or salad oil, 6 table-spoonfuls of cream or milk, 1 table-spoonful of salt, ]4, ^^^^ 

 quantity of pepper and 1 tea-spoonful of ground mustard. Into this mix 1 

 cupful of vinegar. Boil well, then add 3 raw eggs, beaten to a foam ; remove 

 directly from the fire and stir for 5 minutes; when thoroughly cold turn over 

 the salad. Garnish with slices of pickled cucumber, cold beet, hard boiled 

 eggs, celery or parsley. 



Remarks. — It strikes the author that if there is no cold fish on hand that a 

 sprinkling of cold chopped turnips would do remarkably well, for variety's 

 sake, to mix with the potatoes. They make a nice dish mashed with potatoes, 

 for dinner, why not in a salad also. 



Cream Salad Dressing, in Place of Mayonnaise, or Salad Oil. 

 — Rub the yolks of 2 hard boiled eggs through a sieve, 1 dessert-spoonful of 

 dry mustard, 1 table-spoonful of butter, 1 tea-spoonful of salt, i^ pt. of cream; 

 dther juice of 1 lemon or 2 table-spoonfuls of vinegar, and as much cayenne 

 pepper as can be taken up on the blade of a small penknife. This is a good 

 substitute for mayonnaise (given below), for those who like myself, do not like 

 oil, for any dish of vegetables, chicken, or upon meats, at dinner or tea. 



Mayonnaise, Real, or French Dressing for Salads.— Yolks of 

 2 or 3 eggs, 1 lemon, salad oil, 1 tea-spoonful each of pepper, salt, and brown 

 or moist sugar. Directions — Mix the yolks of the eggs raw with the pepper, 

 salt and sugar (a wooden spoon is said to be best to work it with); then begin to 



