S04 THE HOUSEHOLD. 



Herring Salad. — Soak two lieiTings over uigbl; boil two quarts of po- 

 tatoes with the skins on; when cold, peel and cut iu dice; bono and skin the 

 herrings and cut iu dice; chop a large ouiou fine; mix all together with pep- 

 per and vinegar, enough to moisten. To bo eaten with cream poured over. 

 Serve on a largo, flat dish, and garnish with hard-boiled eggs and beets cut 

 in slices. (This is the Swedish way.) 



Cabtosige Saliwl.— One pint of good vinegar, four well-beaten eggs, half 

 a cup of butter; jnit them on the fire, and stir constantly until the mixture 

 begins to thicken; then add a tablespoonful of made mustard, two of salt, 

 and one of black pepper; chop one head of cabbage very fine, with one bunch 

 of celery, and soak in salt and water for two houi's; drain and pour the 

 dressing over it, and mix it. It will keep all winter in a cool place, if kept 

 well covered. By mixing lobster or chicken with it, you will have a nice 

 salad. 



Something Nice.^Take the seeds out of green tomatoes, and cut the 

 tomatoes in fine strips with scissors until you have six pounds of them. 

 ■ Add four or five good-sized bell peppers, green, after taking out the seeds 

 and cutting fine. Add also two and a half pounds of white sugar and one 

 quart of cider vinegar, a half ounce of cloves, and a small quantity of mace. 

 Cook all about an hour, and you will have nice spiced tomatoes. 



Sweet CiiciimberPiclcles. — Take ripe cucumbers, cut out the inside, 

 pare, and slice in squares an inch or two long and one wide, as you fancy. 

 Take seven pounds of this, boil in salt water until tender, then drain. In 

 a porcelain kettle put one quart of vinegar, three pounds of sugar, one 

 ounce cassia buds, one of cloves, one-half allspice. Boil together, then add 

 the cucumber, and simmer all two hours. 



Gernia.It Salad. — Take six niodium-sized cold potatoes, and slice thin, 

 three good-sized sweet apples, also cut in small slices, four silver skinned 

 onions chopped fine, and a little parsley cut in bits; dress these with two 

 tablespooufuls of oil, salt, pepper, sugar, and a little mustard and vinegar 

 to blend the whole; beat it very light, and stir through the salad; garnish 

 with hard-boiled eggs cut in rings. 



CaiTot Salad. — Wash and scrape tender, rich-colored carrots; throw 

 them into fast-boiling water, and boil until soft; cut them iuto very thiir 

 slices; put them into a glass bowl, and sprinkle with sifted loaf sugar; add 

 the juice of a large lemon, and a wineglassful of olive oil; garnish the dish 

 with very thin sUccs of lemon, and any kind of green salad leaves. 



Picklod Onioii}. — Peel small silver butter onions and throw them iuto 

 "V stew pan of boiUng water; as soon as they look clear take them out with a 

 strainer-ladle, place them on a folded cloth covered with another, and when 

 quite dry i^ut them iuto a jar and cover them with hot spiced vinegar. 'SVhen 

 quite cold pack them down and cover with a tight cover. 



■\Vinter Salad — Chop very fine some nice cabbage with a little onioH 

 and celery; salt and pepper to taste; take the yelk oi'an egg and stir with a 

 fork, and drop one drop at a time into some salad oil until the egg is quite 

 thick; add four tablespooufuls strong vinegar, one tablespoonful mustard. 

 You mu»t stir the egg very quickly while putting the oil and vinegar in. 

 This is v«ry nice when made right, ' ' ' 



