The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-05-31
ed radishes cut into flowers, ana pim-

red radishes cut into flowers, and PIN
' CREss SALAD.
Put quart of tender sprigs Of cress in
a bowl; moisten six or eight cubes of
two tablespoonfuls of oil, one of lemon
juice, 6. pinch of salt and teaspoonful of
finely grated horse-radish together and
gether lightly. For decoration place 3 few
small red trimmed radishes here and
there on top of the cress and serve as
soon as dressed, as the beauty Of these
salads depend on their crisp freshness.
MINT SALAD WITH ROAST LAMB.
This is a little variation from the plain
mint sauce. Take a quart Of the tender
top of mint. wash and clean carefully
fablespoohfuI Of Chopped chives ana dress
with brown sugar and vinegar or sweet
DANDELIoN SALAD.
This salad is better known abroad than
with us, ana yet we have no commcner
weed growing than this sobstreperous"
Only the young. tender leaves should be
used Wash q pint Of these carefully.
quantity Of cress, three green onions
sliced, a level teaspoonful of salt and well
dress with oil oil Or y, cream cream dressing.
while stiIl warm separate the grains BY
very cold. Shred a head of tender let
tuce; cut a pint of tomatoes into small
cubes: line a salad bowl with crisp let
tuce leaves; put the shredded lettuce
shad roe and tomatoes in alternate layers
with little. seasoning of salt and dress the
Of lemon juice, two of strained tomato
juice and dash Of cayenne.
GREEN PEA SALAD.
Dress a pint of cold boiled peas with a
tablespoonful of powdered sugar and two
tablespoonfuls of oil and one Of vinegar.
Garnish with two cucumbers sliced rather
thick and arranged in a border around
the peas. Serve with mayonnaise.
ENGLISH SALAD SAUCE.
Put the NOIk of 1arH-h0ilQ0 in
small soup plate and mash fine With q
silver fork; add saltspoon of salt, a
level teaspoonful of dry mustard, a me-
dium-sized boiled mealy potato put
through a sieve, two desert spoOnfuls of
til well mixed; then add gradually two
tableSpoonfuls of vinegar and beat until
80 = CREAM DRESSING.
This is an old-fashioned recipe preferred
by many who have not yet educated
their taste sufficiently to enjoy the oil
Boil two eggs until very hard; remove
the yolks and rub them to fine powder
with a silver spoon; mix in q large tea
spoonful of mixed mustard and then work
to a smooth paste with a tablespoonful of
about half a cup; season to taste with
salt and pepper and celery salt, and then
stir IN very carefully sufficient vinegar
to reduce the mixture to a smooth, creamy
consistency. Keep very cold until ready
to use. A few drops of anchOvy OF Wor-
cestershire sauce may be used to flavor
and tarragon vinegar instead of plain Oh
der vinegar.
SWEET SAUCE.
Mix the raw yOlk of an egg with two
| tablespoonfuls of oil. a saltspoon Of salt
and half that quantity of pepper. Beat
/ IN a tablespoonful of vinegar and level
| tablespoonful of moist sugar.
SWISS DRESSING.
Put two ounces of rich. old cheese in q
mortar and pound to a paste; add little
mustard salt and cayenne and a table
I spoonful of malt vinegar and dilute te
/ consistency of cream with oil or thick
cream.
| BOILED SALAD SAUCE THAT WILL
KEEP WE'LL.
An economical substitute for mayor
] naise when one desires to have a dress
ing on hand for emergencies.
Hub to a smooth paste an ounce eacS
/ of butter and sifted flour and stir ovel
/ the fire until butter fneits. then draw tC
one side and stir IN gradually a cup o.
| boiling water; season with half a tea
| spoonful of salt and dash of white pepper
/ and stir and cook smooth: then set ,
| little away from the fire until needed
| Put raw egg in bowl with quarter
/ OF a saltspoon of salt, d pinch of cayennl
| and little grated nutmeg. Mix these in
/ gradients thoroughly, using q wooden sal
| ad spoon; then add a few drops at
/ time and alternating the two, three table
spoonfuls of OIL and one of vinegar Nov
1 add the boiled sauce gradually into thi
until the two are thoroughly blended ans
beat until smooth. This can be used no
/ or cold. Keep in cool place If not use,
| at once.