Tongue Salad

One beef's tongue boiled four hours; six bay leaves; half a teaspoonful of salt; one tablespoon-ful of brown flour mixed with one tablespoonful of fresh butter; half a pint of the water the tongue was cooked in; half a teaspoonful of powdered cloves; half a teaspoonful of powdered mace; half a teaspoonful of salt; quarter of a teaspoonful of pepper; twelve small cucumber pickles the size of a little finger, cut up fine; an equal quantity of celery and tongue. Wash the tongue in three "waters; then put it into a stew pan with cold water enough to cover it and when it begins to boil skim it. Then put in the bay leaves and salt and cook it slowly four hours. When it has cooked two hours turn it. The water should have boiled down to about half a pint when the tongue is done; then lift it on to a large platter, skin it carefully, trim off the back part and cut out the meat underneath the tongue. When it is cold cut it in slices half an inch thick, then in pieces half an inch square and put them in a salad dish. Put the flour and butter into a skillet and when melted, put in the half pint of water the tongue was cooked in. Then put in the cloves, mace, salt, pepper and vinegar, and let it boil until it is as thick as cream; then mix it with the tongue. Cut the pickles fine and put them in with the tongue. Wash the white stalks of the celery in cold water, split them down lengthwise in four pieces, cut them off half an inch long and put them into a separate bowl. Then dress the celery with Salad Dressing No. 1 and mix it with the tongue. Gar-nish with young celery leaves.

Herring Salad

Two dutch herring, one quart of sliced cold potatoes that were boiled with the skins on, one saucer full of sliced white onions, young ones are the best, one saucer full of red pickled beets, four table-spoonfuls of cider vinegar, one teaspoonful of my made mustard, half a teaspoonful of salt, quarter of a teaspoonful of pepper, four yolks of fresh eggs, one tablespoonful of olive oil, four tablespoonfuls of rich sweet milk. Wash the herring in cold water, scale them, then skin them, cut off their heads and take out the inside; wash them again, dry them off and put them into a deep dish with vinegar enough to cover them, let them remain in the vinegar eight hours, then take them out, remove the bones, cut the fish up fine and put it into a salad dish. Boil the potatoes with the skins, and when cold peel them, cut them length-wise in quarters, slice them up and put them in with the fish; cut up the sliced onions fine, then cut the beets half an inch square and mix the whole together. Put the vinegar, mustard, salt and pepper into a skillet to get hot, but not to boil. Beat the yolks and oil together, then stir in the milk and then stir it into the vinegar, stir it until it is thick, but it must not boil. When it is cold mix it with the salad.

Potato Salad

One quart of sliced cold boiled potatoes, one saucer full of sliced white onions, one tablespoonful of green parsley leaves cut up fine.

Dressing

Three tablespoonfuls of cider vinegar, one tea-spoonful of my made mustard, half a teaspoonful of salt, quarter of a teaspoonful of pepper, three yolks of fresh eggs, one tablespoonful of olive oil, three tablespoonfuls of rich sweet milk. Boil the potatoes with the skins on then peel them, cut them lengthwise in quarters, slice them and put them into the salad dish, cut the sliced onions up fine and put them in with the potatoes, then put in the pars-ley and mix it together. Put the vinegar, mustard, salt and pepper into a small skillet and let it get hot, but not to boil. Beat the yolks and oil together then stir in the milk and then stir it into the vinegar; stir it until it is as thick as cream (but it must not boil) then pour it over the salad and mix it well together.