Pick the young tender leaves of the dandelion, wash and lay in ice water for half an hour. Drain, shake dry and pat still drier between the folds of a napkin. Turn into a chilled bowl, cover with a French dressing, toss the greens over and over in this and send at once to table.
This is very wholesome - and palatable - to those that like it!
Shred a small white cabbage very fine. Heat a gill of vinegar, add to it a tablespoonful of butter, a tablespoonful of sugar, and a dash of celery salt and white pepper. Bring to a boil, stir in the shredded cabbage, and stir until very hot. Have ready a half cupful of milk, in which a pinch of soda has been dissolved, and stir it slowly into three beaten eggs. Boil until it is like thick cream. Pour this mixture over the hot cabbage, mix well together, season to taste, and turn into a chilled bowl. Bury in the ice until very cold.
Shred a white cabbage fine. Heat a cup of milk. Heat, also, a gill of vinegar, and when this last is boiling, stir into it a tablespoonful, each, of butter and sugar, a teaspoonful of celery essence, two saltspoonfuls of salt and one of pepper. When boiling hard, stir in the shredded cabbage, and as soon as this is really hot, remove it from the fire. Pour the scalding milk slowly upon two beaten eggs and cook, stirring steadily until thick, then pour upon the cabbage and toss until well mixed. Set in the ice for two hours. Serve very cold.
Select small, firm cucumbers of uniform size. Wash well in cold water. Dry thoroughly. Make two incisions in the top of the cucumber about an inch from each end and about one-half inch deep. Next cut lengthwise from one incision to the other carefully and remove the top. Scoop out the pulp and mix with salt. Then chop some celery fine (if celery is out of season substitute cabbage), and some blanched walnut meats, also chopped. After the cucumber pulp has stood about an hour in the salt drain off the water and add the celery and the nuts. Mix thoroughly with a French dressing, and about twenty minutes before serving fill up the shells, placing a piece of parsley in each end.
Lay fresh cucumbers in the ice for twelve hours. Peel and slice very thin, and send immediately to the table covered with crushed ice. As you dish them put some of the ice on each plate and pour over the cucumbers a dressing made of two parts of salad oil and one part of lemon juice, with salt and paprika to taste.
Cut two-inch rounds of cream or Neufchatel cheese one-half inch in thickness, and place on crisp lettuce leaves. Put the yolks of two hard-boiled eggs through the vegetable-press and place a teaspoonful of this yellow powder in the center of each round. Serve mayonnaise or French dressing in a separate bowl.
Make a good French dressing. Dip into it firm, crisp lettuce leaves. Have ready cold boiled tongue, cut as thin as writing paper. Lay a slice upon each leaf, and serve with heated and. buttered crackers. You can substitute ham for the tongue.