The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1895-02-20
sEAsnNAR1F sAnAns

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Onion Salad Break white bread or
biscuit into bits, dry in the oven until
sufficiently brittle to rub through a
sieve. Boil four eggs hard. With two
teacupfuls of sifted crumbs mix two
small onions chopped, the chopped
whites of two eggs, two tablespoonfuls
of melted butter, a teaspoonful of salt,
little pepper, and three tablespoon
fuls of vinegar. Add lukewarm water
to make smooth mass, place in glass
dish, smooth the top, and rub the yolks
of the eggs through a sieve to cover.
Cut the remaining whites into rings
and scatter over the top.
Potato Salad-Pare or boil six or
eight potatoes the size of an egg; slice
thin while hot, and mix with the slices
tablespoonful of chopped onion, and
four tablespoonfuls of chopped boiled
beets. Let stand two hours then mix
in lightly French dressing.
French Dressing till well
blended two tablespoonfuls of melted
butter, n scant teaspoonful of salt,
half teaspoonful of pepper, and two
tablespoonfuls of vinegar. Beat till
light and foamy.
Bean Salad-Drain a pint of lima
beans which have been boiled in salted
water till tender but not broken, cut
q medium-sized boiled potato in thin
slices while hot. Mix with fork,
beans, potatoes, two tablespoonfuls of
any cold chopped meat and tea
spoonful of dry mustard. Place in a
salad bowl and pour French dressing
over the top.
: Goldfish Salad-Pull Goldfish into
thin strips, soak twelve hours in cold
water, then change to fresh and let lie
half an hour. Remove the moisture
with a soft towel, dip in melted but
ter, and broil. While warm shred
finely and when cold add very little
vinegar. Place on the top OF some
finely shredded cabbage and serve
with mayonnaise dressing.
Shrimp Salad-One can shrimps.
Wash and cut in halves. Make dress
ing of two eggs, whites beaten first,
then yolks added, one tablespoonful
salad oil added slowly, one teaspoon
full each of salt and pepper, one-half
cup of vinegar, little made mustard.
Stir all together on stove until it
thickens, and when cold pour over the
shrimps, to which has been added cell
cry or hnely-eut lettuce.
Mayonnaise Dressing--Beat the
yolks of two eggs with half tea
nj nF golf nj l.. FL z
mustard. Beat in. little at a time,
sixteen tablespoo onfuls OF melted but
ter. When smooth paste results,
dilute with vinegar until it is the
consistency of thick cream. This
dressing keeps well if closely eorked.
Ham Salad-Chop remnants of
cold boiled ham, mix with stalk or
two of celery cut in bits, or season
with celery seed and pour over bacon
dressing.
Bacon Dressing-Heat two table.
spoontuls of bacon or pork fat, stir in
a tablespoonful of -four, add half
teacupful of water and let boil ur
once. Add J teaeupful vinegar, two
eggs beaten with a teaspoonful of
sugar, J teaspOonful of mustard and
teasp oonful of salt Boil four min.
utes, stirring constantly. Use when
cold. This will keep several days if
kept from the air. 1t is nice dress
ing for cabbage salad.
Apple Salad-Mix two.thirds ten.
der sour apples sliced with one-third
sliced celery.
Cold Cream Dressing-Stir to
cream the yolks of two eggs, a scani
teacupful of thick cream, two table
spoonfuls OF white sugar, three OF
vinegar, dash of salt and mustard
American Agrieulturist.