Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-07-26

the shells into ice water until they become
crisp. For each three cucumbers allow two
tomatoes, one slice Of onion and little
parsley. Skin the tomatoes, chop the solid
part fine with the onion and parsley and
season with salt and cayenne pepper. Wipe
the cucumbers with a soft CLOTH stand
them on crisp lettuce leaves and sprinkle
over the top, with unpeeled radishes and
parsley chopped fine. Serve with French
dressing.
Orange Salad.
Select crisp young lettuce leaves and ar
range them in the salad bowl. Peel and
slice slightly tart oranges cut the slices
into quarters over the lettuce bed and
serve with French dressing.
Salad of Caulifiower
Boil the caulfower after the usual meth-
Cd, then throw it into cold water until well
chilled. Pick 1t apart carefully. and dry
each piece thoroughly with a soft napkin.
Arrange on a bed Of lettuce leaves and
pour mayOnna!se dressing over the whole
and let stand on ice fifteen minutes before
serving.
Salad of Eggs.
Put ten eggs in a saucepan and cover with
cold water. Let them heat slowly until the
water begins to simmer. Then cover tight
ly and let stand for thirty minutes without
actually boiling. Throw the eggs into cold
water and remove the shells. Cut each egg
into lengthwiSe and with spoon take out
all the yolkS without breaking the whites.
Beat two eggs until smooth: add to them
one teaspoonful of salt, half a teaspoonful
of pepper, one teaspoOnful of dry mustard
mixed with three tablespoonfuls of cream,
two tablespoonfuls of olive oil and two Of
vinegar. Mix all together and stir over the
fire until the mixture takes the consistency
OF boiled custard Remove from the fire,
add the yolks of the hard boiled eggs,
mashed, and mix all thoroughly together.
Fill the cavities of the cooked whites with
the mixture. piling it up to form rounds re-
Sembling the entire yok of an egg. Let
stand on ice until cold then arrange on a
bed of lettuce leaves and serve with may-
onnaise dressing.
Mayonnaise of Founder
Select fine, thick founder and boil it in
sailed water until well cooked. When cold,
carefully remove the meat from the large
central bone and cut into nice pieces. Place
on a bed of water crosses and serve with
mayonnaise dressing.
Tomatoes With Cream Salad Dressing.
For the benefit of those people to whom
oil is dstastefuI it may be well to suggest
that a very delicious salad dressing can be
made with cream To serve tomatoes most
invitingly remove the skins, make a hollow
at each stem end and stand on ice until
thoroughly chilled. For the dressing allow
to the yOlkS of three hard boiled eggs ons
raw yolk, one tablespoonful Of melted but
ter, two tabiespoonfuls of vinegar. one gill
of thick cream, half a teaSpOOnful of salt
and quarter of a teaspoonful of pepper.
Mash the boiled yolks until fine. then work
them smooth with the raw yolk. using a
palette knife for the purpose. Add the
salt, pepper and melted butter, then. little
by little, the cream working and mixing
all the while. Lastly, stir in the vinegar,
blend thoroughly, and il is ready to serve.
Drop a spoonful into the hollow made in
every tomato and serve in crisp leaf Of
Romano salad