Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1898-03-08
SALADS.
TOMATO SALAD.

them on the Ice. Scoop out little oi
the top aud serve the tomatoes on let
,uce leaves. Pour over the top OF each
a hesping teaspoon OF the following
dressing:
Beat the yolks Of two eggs light, add
one-hslf teaspoon OF salt, one-hslf tea
spoon OF mustard. four tablespoons OF
melted butter and elk tablespoons OF
vinegar very slowly, and all the time
beating. Cook 10 a double boiler until
IL thickens; then add the well beaten
whites OF two eggs and remove from the
stove. Chill on Ice, and before serving
add one cup OF whipped cream.
HAN SALAD.
Chop one pint Of cold ham, add one
small. solid hesd Of cabbage cut tine
with a sharp knife, two medium-sixeh
cucumbers chopped fine and four hard
boiled eggs chopped fine. Mix with the
following dressing:
One tablespoon Of butter. two table
spoons Of sugar, two eggs, half cup OF
vinegar, half teaspoon OF salt, half
teaspoon OF mustard. Cook until thick
and chill before using.
NATIONALIST DRESSING.
Put the yolks OF two fresh eggs in
cold bowl and beat with an egg-beater.
Add a small Tablespoon Of salt and
ons-fourth teaspoon OF mustard; beat
again, and add few drops OF cider vim
egar, beating constantly. Then add
slowly, few drops at time, about half
a pint Of salad oil, continuing TO beat
until II is thick; then add the juice OF a
small lemon and dust OF cayenne pep
per.
POTATO SALAD.
Boil half dozen potatoes until ten
der, but do not let them cook so they
will fall 10 pieces. Boil four eggs for
five minutes and drop them into cold
water. When cold, peel and slice pots-
toes and eggs and pour over them may
onnsise dressing.
EGG SALAD.
Boil hard eight or nine eggs, drop into
cold water, and when thoroughly cold
peel and cut In slices. Arrange so the
slices lap over on lettuce leaves In
pretty fiat salad dish, and pouI over
them a thin French salsd-dressing to
which has been added q spoonful OF
chopped parsley.
FRENCH DRESSING.
One tablespoon OF Tarrsgon vinegar,
three tablespoons Of olive oil, half tea
spoon OF salt and dust Of black pepper
Mix the salt and pepper and slowly add
the oil, then the vinegar, and stir rapid
IL for two or three minutes.
CELERY SALAD.
Cut celery into pieces an inch and a
half long and throw into ice-water for an
hour. When crisp slit with sharp knife
across the celery, and turn and slit
across again. Serve on white lettuce
leaves and pour over 1t msyonnaise
dressing.
BEET SALAD.
Cut into small slices cold tender beets,
and add an equal quantity OF cold boiled
ham. tongue or lamb. Serve on lettuce
leaves, and pour over 1t msyonnsise
dressing or that used for tomato salad.
A LUNCHEON SALAD.
An attractive salad for a luncheon
shows crisp celery cut fine and arranged
on q bed Of water-cress, with msyon-
naise dressing poured over It. Around
the edge Is border Of tomato jelly.
PINEAPPLE SALAD.
Cut the pineapple into small cubes and
serve on tiny lettuce leaves. Sprinkle
with powdered sugar and little lemon
juice.
BANANA SALAD.
Law peeled bananas on curly lettuce
leaves and pour over each a tablespoon
Of the salad dressing used 10 the tomsto
salad in this article, only adding little
sugar 1.-TWO or three teaspo0rfuls) to the
dressing. Family Magazine.
TO REMEMBER IN A SICK ROOM
That rubber Ice bag is as useful as a
hot water bag.
That both light and ventilation can be
regulated by placing . tall screen be-
tween the bed and window.
That sweet-smelling flowers should
never be permitted in room where there
IL very sick person.
That medicine bottles should be kept
out Of sight.
That garrulous friends should be treat |
ed 10 the same wise fashion.
That everything about the room should
be scrupulously clean.
That Il IL sometimes safer TO humor
sick people than to argue with them.
That rapid recovery from illness often
depends more upon nourishing food than
upon medicine. !