COOKING RECIPES. 906 



Ham Salad. — Take your fragment of cold boiled ham left after slicing, 

 remove all dark and dry portions, also all the fat; mince evenly and fine; 

 take enough rich, sweet cream to set the mince, a saltspoonful of strong, 

 ground mustard, the same of fine sugar, and a good pinch of cayenne pep- 

 per; mix thoroughly with the ham; garnish >nth sprigs of parsley, and you 

 have a nice dish for tea. 



Fiencli Mustard. — SUco up an oniou in a bowl; cover with good \-ine- 

 gar; leave two or three days; pour off vinegar into a basin; put into it one 

 teaspoonful pepper, one of salt, one tahlespoonful brown sugar, and mus- 

 tard enough to thicken; smooth the mustard for vinegar as you would flour 

 for gravy; mix all together; set on the stove and stir until it boils, when re- 

 move, and use it cold. 



Spiced Apples. — Eight pounds of apples, pared and quartered; four 

 jjounds of sugar; one quart of vinegar, one ouuce of thick cinnamon, one- 

 half ounce cloves; boU the vinegar, sugar, and spice together; put in the 

 apples while boiling, and let them remain until tender (about twenty min- 

 utes); then put the apples in a jar; boil doAvn the sj-rup until thick, and 

 pour over them. 



To Pickle Re<l Cabbaf;es. — SUce them into a sieve, and sprinkle each 

 layer with salt. Let the whole drain three days; then add some-sliced beet- 

 root, and place the whole in a jar, over which pour boiling vinegar. The 

 purple-red cabbage is the finest. Mace, bruised ginger, whole pepper, and 

 cloves may be boiled with the vinegar, and will make a great improve- 

 ment. 



encumber Catsup. — Grate three dozen large cucumbers and twelve 

 white onions; put three handfuls of salt over them. They must be prepared 

 the day 1>eforehand, aud in the morning lay them to ilrain; soak a cup and a 

 half of mustard seed, drain it and add to the encumbers, with two spoonfuls 

 of whole pepper; put them in a jar, cover with vinegar, and cork tight; keep 

 in a dry place. 



Salad Dessert. — BoU and mash a white potato, add the yelks of two 

 hard-boiled eggs. While the potato is warm, beat all smoothly together, 

 add melted butter or oil-prepared mustard, salt and vinegar to taate. The 

 l)otato increases the quantity of dressing, and cannot be distinguished from 

 eggs. 



Pickled Oysters — Select the largest oysters, drain off their liquor, and 

 wash them in clear water; put them in a stew-pan with water proportioned 

 to the number of oysters, some salt, blades of mace, and whole black pep- 

 per. Stew them a few minutes, then put them in a pot, and when cold, fdd 

 aa much pale vinegar as will give the liquor an agreeable acid. 



Clover Vinegar. — Put a large bowl of molasses in a crock and pour 

 over it nine bowls of boiling rainwater; let it stand until milk warm, put in 

 two quarts of clover blossoms, and two cups of bakers' yeast; let it stand 

 two weeks, and strain through a towel. Nothing will mold in it. 



Salad Dressing.— Six tablespoonfnls of melted butter, six tablespoon- 

 fuls of cream, one teaspoonful of salt, half teaspconful of pepper, one tea- 

 •poonfiil of ground mustard, one cup of \inegar; then add three eggs beaten 

 to a foam, removo £rom the fire and stir. 



