The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-05-11

I through fine sieve Rub IL 70 a smooth
cream with TWO raw egg yolSs, salt
I pepper and a tablespoonful OF prepared
mustard: stir ( with a wooden salad
spoon and mix in slowly half a piat o;
salad oil ard Just enough vinegar e
make IL sufficiently acid 70 suit the tas'e.
II the dressing IS too thick dilute u with
little water.
CAULIFLOwER AND ONION SALAD.
Peel Two Bermuda onsous and slice
them fine; soa them IN a little salt and
vinegar for an hour. Have a eaullnower
cooked and thoroughly chilled and sep
arated into fowerets. Drain the onions
and arrange them in alternate layers
with the caullnower: dress with French
dressing.
DANDELION SALAD.
These green make Al excellent spring
salad PICK over and wash the leaves
thoroughly and soak in cold water FOR al
hour; drain perfectly free from moisture.
pat into a salad bowl with some Smelly
chopped green onions. and when ready
to serve sprinkle with salt, pepper. Oh
and vinegar and toss lightly TO NIX veiA
EscAROLE SALAD.
Of California escaroIe. wipe and slit. but
do not wash the white leaves. remove the
cores. heap them up IN a salad bowl. add
a little chopped chervn and tarragon and
season Just before serving with salt. pep
per. oil and vinegar.
LETTUCE SALAD A la COMTOIsE.
Wash carefully and dEain head of
lettuce. arrange the leaves loosely 81 a
salad bowl and set il the refrigerator Cor
an hour or longer. Take four ounces
nicely Streaked bacon and cut u into
thin slices. tnsn into strips ard RI &
golden color. Sprinkle this over the let
tuce while hot and serve at once with
French dressing IN separate bowl
LETTUCE AND CUCUMBER SALAD
WITH CREAM DRESSING.
A cream dressing IS liked hy many who
do not care much for Oh. bat it IS not 20
Dr. so highly commended from a die
tetic point Of view
Pick over wash We'll aad draia several
hearts % head lettuce and CIT each g.
IN quarters. arrange on : round sai.d
dish. IN a circle ard som. distance apart.
dlI the space between with thIuiy sliced
cucumber Rub q bowi with Glove ~
garlic put In salt. pepper d crushed bay
leaf a tablespoonful % - wine
tsweet cream. mix well g. over
the salad az the last minute
STRING BEAN AND POTATO SALAD
wash the beans th1rou ehiy ard chr
them into strips ard boil in saised water
until tender. drain and SEX on .ee @ cook
Prepare the same quantity q cold boiled
them into a salad bowl aneiY minced
parsley: season with sait pepPef %
vinegar ard a Iiitls onion 3riee-
SALAD 4 IA DUMAS
Cut into small esbss some cooked fca
bests. potatoes pickiee cucur1bers and
raw tomatoes RE5 the hart-haae1 yaiss
II four eggs through sieve into h99i
ard mix i1 gradually ard rsrrfsifg ol
and vinegar enough 20 make tae dressing
Ike cream season with saif. feDper. ARD
tabi-spoonf4l ~ anchavF pasfe- ard
add this f1 che prepared vegetable toss
lightly aad tlrn .nto ne salad 3oa og-
nanent with SLICED eEzs bees clt irto
fancy shape ghersins stuTe9 olives sr1
the heart q O l=tfece head p.aeee 81 tie
center.
ARTICHOKE AND TOMATO SALAD.
Cut or The stalks and 40 ths en1sr
leaves. cot The tlps = ihs ether leaves
ard pare the BOTTOMS Il f11r lsrzs arff-
choksz. boll them uuel tsufer. cesa aat
drain them fher cgt th~u f-fa slices
ard rnariaafs tbeu zlth a.l ed ieucn
tulcs, let them sfs-7 u1ff c1.6 Sire
rioe cold tomatoes aad arrange rs-l1
vifh the aTtichoxes ln raiat heee