Cold Slaw Nut Salad

Cold Slaw

Select a firm white head of cabbage. Cut out the core, chop it even and quite fine. In chopping take out the hard pieces. This slaw should always be chopped, not shaved. For the dressing break two eggs into a small saucepan. Put into them one heaping teaspoon of salt, one heaping teaspoon of sugar, not quite half an even teaspoon of mustard and two dashes of black pepper. Stir this together and beat the egg a little. In order not to cook the egg, add gradually (stirring all the time) a little less than half a teacup of vinegar. If the vinegar is sharp, weaken it by pouring in a little water. Stir all together. Set the saucepan into another containing warm, water. Let the water gradually come to boil. Stir constantly with a tablespoon, to prevent the eggs curdling. Cook until it is quite thick. This done, take it from the water. Add one dash of cayenne pepper if you like it, and one scant tablespoon of olive oil, one teaspoon of butter, and one tablespoon and a half of rich milk or cream. Stir all together. Pour this dressing over two full teacups of chopped cabbage, and mix.

Celery is a very nice addition, for variety. Take about four stalks of nice white celery, scrape, wash in cold water, and dry it. Slice in thin slices, and mix with the cabbage. This dish is better if it stands a few hours before serving.

Cream Cold Slaw

Soak in cold water, to ensure its crispness, a head of cabbage, shave in small strips, and pour over, mixing in well, a dressing made in the following way. Beat together two eggs, a tablespoon of mustard and two tablespoons of sugar. Add a tablespoon of butter, two tablespoons of vinegar, salt and pepper to taste, and four tablespoons of sour cream at the last. Stir vigorously, and when you pour over the cabbage mix it in well.

Hot Slaw

Select a hard white head of cabbage. Cut it in half. Shave it off with a slawcutter or a sharp knife in very trim strips. Make the dressing as follows: In a small saucepan put one egg, into which beat one even teaspoon of salt, one even teaspoon of sugar, onequarter (scant) of a teaspoon of mustard and one dash of red pepper to taste. Mix together and beat a little. Set the saucepan in another in which there is warm water. Let it come gradually to boil. Stir constantly to prevent lumping. When it thickens a very little take it off and add one tablespoon of cream. Pour it over the slaw hot. This may be eaten cold as well as hot.

Carrot Salad

Cook richly colored carrots in boiling water till soft. Cut into thin strips. Arrange in lettuce cups, sprinkle with sifted sugar, dress with French dressing, and garnish with sliced lemon.

Cauliflower Salad

Cold boiled cauliflower may be made into a delicious salad. Break the head into small pieces, keeping the flowerlike look as much as possible, and serve with a French dressing or a mayonnaise. If you have lettuce leaves, serve the cauliflower on them.

Celery Salad

In keeping celery overnight, do not wrap it in wet paper or set it in a bowl of water. Put it where the air is pure and cool. To prepare it for serving, break off the stalks from the root, wash each one clean in cold water, scrape off the yellow brown where the stalk is abraded, lay in a dish with pieces of ice, and keep cold till served. The root of the celery should be preserved for soups, for which it is most desirable.

Celery And HickoryNut Salad

Cut in small dice the white stem of the celery. Add a few broken meats of the hickorynut, and serve with a French dressing. Celery, Apple, And HickoryNut Salad

Use tart apples, and equal quantities of the apples, celery, and hickorynut meats. Serve with a mayonnaise or French dressing.

Chicken Salad

Split two chickens down the back. Wash them thoroughly in cold water, wipe dry. Put them in a granite preserving kettle, cover with boiling water slightly salted. Boil until very tender. Cut or pull the chicken from the bones. Cut off all gristle and take away the skin. Chop the meat very coarse and even. Add to the chicken white cabbage chopped very fine, finer than for slaw, and in the proportion of onethird of cabbage. Take one bunch or one bunch and a half of white celery.

Scrape, wash, and lay in gold water a short time. For the dressing, break six eggs into a saucepan. Mix three heaping teaspoons of salt, three heaping teaspoons of sugar, four dashes of black pepper, and one even teaspoon of mustard dissolved in cold water and stirred smooth. Stir these together and add to the egg, heating a little. Pour very gradually over the egg one teacup and onequarter of vinegar, stirring constantly to prevent the egg from cooking. If the vinegar is sharp, weaken it with a little water. Now set the saucepan in another containing water.

Let the mixture gradually come to boil. Stir constantly to prevent the egg curdling, and lift often from the water and stir hard to prevent it so doing. Let the mixture be very smooth. When quite thick take the saucepan from the water. Add one tablespoon and a half of butter to the thickened dressing, three tablespoons of very rich cream and two dashes of red pepper. Cut the celery into pieces onequarter of an inch thick. Wipe the celery dry before slicing it. Mix it through the chicken. Pour the dressing over the chicken, and make it moist and creamy. If it stands some time it will absorb the dressing and be a little dry. Keep any dressing left to add, if needed. After the salad is mixed with the dressing, add three tablespoons of olive oil. Stir again and taste; if more red pepper, cream, or oil is needed, add it. Let stand a few hours before serving.