Western Kansas world., 1889-03-16

LETTUCE AND CHESS S.EAp.-Cut rp
.ttuce and crosses. having washed bo;h
cell. and pile in q salad bowl then rour
r.er them dressing made by beating
sogether four tablespoonfuls Of vinegar.
Ne teaaIoonfni each of salt and SUGAR. h. 4
as much mustard, and when these are well
mixed adding, gradually, two tablespoon.
fuls of best salad oil. Toss with silver
fork and serve.
FRENCH Potato SALAp.-Slice some
cold boiled potatoes thinly into salad
bowl, sprinkle over them some parsley and
a small quantity of onio-s cut very fire, or,
in pace of these, finely shredded lettrce
then pour over a sauce made of the follow.
ing ingred ents: Mustard, pepper. salt, and
q small quantity Of vinegar; lub well to.
gether before pouring in some fine olive
oil whip till the sauce looks creamy.
COTTAGE SALAD-First prepare the
cabbage by letting it stand for some time
IN cold water, in order to make it crisp
dry well and shave as finely as possible.
Choose firm. white cabbage. Dressing:
Rub together piece of butter the size Of
a walnut, and one tablespoonful of flour
stir in two tabiespoonfuls of vinegar and
scald for minute. then add the yolk of an
egg (beaten) and two tablespoonfuls Of
cream; salt and pepper to taste.
POTATO AND BEEF SALAD.-Slice .
cupful of cold boiled potatoes; chop red
beet, also boiled. but luke warm, and pou,
over 1t four tablespconfuls of vinegar; let it
a:and while you rub together teaspoonful
Of salt, half as much each of pepper, sugar,
and made mustard, with full tablespoon.
full of oil, and very little green pickle,
minced fine; when this is ready, take q
tablespoonful of chopped beet and strew
among the sliced potatoes put them into
a salad bowl; squeeze beets and vinegar
through muslin into oil and beat up well
and pour over the cold potatoes.
TOMATO SALAp.-Peel and slice th
tomatoes, put into salad dish and pou
over them dressing prepared as follows
Three yoiks of hard boiled eggs, pounded
one beaten raw egg. one teaspoonful of cay
enne; one teaspoonful of white sugar, tw,
tablespoonfuls of salad oil. one teaspoonfu
of made mustard, one half texcupful vine
gar. Put yolks, mustard, pepper, salt,
sugar, and oil to paste. Beat in the raw
egg with your whisk, finally, the Gil ittls
at q time. Stir great lump of ice into the
dressing, whirling rapidly forhalf minute.
Take it out and pour the mixture over the
salad.
CABBAGE SALAD.-One small, firm,
white cabbage. shred fine, one cup Of boil.
ing milk. one smaller cup of hot vinegar,
one tablespoonful butter and the same Of
sugar, two weil-beate eggs. one teaspoon.
full essence of celery, pepper and salt to
taste. When the vinegar boils, put in but
ter, sugar. and seasoning. Boil ard add the
shred cabbage. When this is scaldipg hot,
take from the FIRE. Pour the hot milk upon
the eggs ard cook one minute stirring con.
stantly. Turn the cabbage into q bowl
pour over it the smoking custard, tess up
and mix well and set it covered in ce-cold
water. Eat perfectly cold.
Remove mildew from lipen by wettine
the spot, rubbing on chalk. and exposing il
to the air. Diluted hartshorn will take out
mildew from wooden stuffs A weak solu
ton of chloride of lime can be applied I.
almost any fabric, but must be used witt
care, especially on some coiors.
Glass should be washed in cold water
which gives It brighter and cleaner looi
than when cleansed with warm water.
Bran CT oat meal will soften hard water
The bran should be sewn in . muslin bag
and kept in the water all night The oat
meal should be treated as follows: Put
two tables20onfuls m a saucepan and pOui
q quantiry Of hot water upon and boil 1t .
quarter of an hour: strain and mix viii
the water as rerded.