COOKIXG RECIPES. 903 



Tomato Catsnp. — Cat ono peck of ripe tomatoes in halves, boil them in 

 a lined saucepan nntil the pulp is all dissolved, then strain them well 

 through a hair sieve and set the liquor on to boil, addiug one ounce of salt, 

 one ounce of mace, one tablespoonful of black pepper, one teaspooiiful of 

 red pepper, one tablespoonful of ground cloves, five of ground mustard; let 

 them all boil together for five or six hours, and stir thenx most of the time. 

 Let the mixture stand eight or ten hours in a cool place, and add one pint of 

 vinegar, and then bottle it; seal the corks and keep in a cool, dark place. 



llow to Dress Salad. — Take one-half a lemon and mb the inside of the 

 salad bowl. Kub the yelks of two hard-boiled eggs, mashing them with a 

 wooden spoon smooth; mix with them a tablespoonful of water and two 

 table8i)oonfuls of sweet oil. Add by slow degrees a saltspoonful of salt, a 

 teaspoonful of mustard and a tcaspoonful of powdered sugar. When these 

 are all blended evenly pour in three tablespooufuls of vinegar. Have your 

 lettuce quite fresh and crisp, and picked over nicely; place in the salad 

 bowl; do not stir it around, as that would cause it to wilt. Decorate the top 

 of it with boiled red beet, cut in different forms, and the hard boiled whites 

 of your eggs. 



Asparagus Pickled — Cut and wash the green heads of the largest 

 asparagus; let them lie two or three hours in cold water; scald them very 

 carefully in salt and water, then lay them on a cloth to cool; make a pickle 

 according to the quantity of your asparagus, of white wine vinegar and salt, 

 and boil it. To a gallon of pickle put two nutmegs, a quarter of an ounce of 

 mace, the same of whole wliite pepper, and p^mr the pickle hot over them; 

 cover the jar with a thick cloth, and let it stand a week, then boil the pickle; 

 when it has stood another week, boil it a third time, and when cold cover 

 the jar close. 



Lobster Salad. — Eight eggs, one pint vinegar, four tablespoonfula 

 melted butter or sweet oil, one tablespoonful mixed mustard, one table- 

 spoonful salt, one teaspoonfiil black pepper; mix altogether, put it over the 

 fire to cook. Do not let it boil, it will thicken when done; stir constantly. 

 Chop the lobster not fiue, and lettuce the same, mix, but not till about time 

 for eating. Add as much of the dressing as seems neocssai-y to make the 

 salad creamy, and then spread a little over the whole. The dressing will 

 keep bottled a long time. It is nice with any meats. 



Cauliflower s.ilad — Boil a cauhflowcr in salted water till tender, but 

 not overdone; when cool, cut it up neatly in small sprigs. Beat up together 

 three tablespooufuls of oil, and one tablesi)oonful of Tarragon ^-inegar, with 

 pepper anil salt to fcisic; rub the dLsli very shghtly with garlic, arrange the 

 pieces of cauliflower in it, strew over them some capers, a little Tarragon, 

 cher\il, and parsley all finely minced, and the least bit of dried thj-mo and 

 marjoram powdered. Pour the oil and vinegar over, and 8er^•e. 



Tomato Salad — Tomato salad is an agreeable entree, and goes well 

 V, ith almost any dinner, but particularly well xiiih. fried or roast meats. To 

 half a dozen medium-sized tomatoes, with the skins removed and the toma- 

 toes sUced, add the yelks of two hard-boiled eggs, also one raw egg, well 

 beaten and mixed ^ith a tablespoonful of melted butter, a teaspoonful of 

 sugar, with cayenne pepper and salt to suit the taste. When all these are 

 mixed thoroughly^ add half a small cup of vinegar. 



