Beet Salad

Ingredients

• 3 tablespoons of salt
• 1 head cabbage
• 1 cup of sugar
• 2 quarts vinegar
• 2 tablespoons of ground mustard
• 1 teaspoon of turmeric
• 4 cups of sugar
• 2 quarts of vinegar
• three-quarters cup of salt
• 1 teaspoon of finely chopped onion
• 4 tablespoons of vinegar
• 1 teaspoonful of onion juice 'has been ad-led
• 2 heads of lettuce
• two bunches of water-cress
• 3 slices of bacon crisp
• a cup of cold water
• a dash of red pepper
• a pinch of salt
• a cup of salad dressing
• one dozen ears sweet corn
• 2 red peppers
• 1 large head of cabbage
• 3 green
• 1 ripe peppers chopped fine
• 4 onions chopped
• 8 eggs hard
• 1 tea- spoon of dry mustard
• 3 cup>i
• mustard
• salt
• cayenne
• pepper
• vinegar
• cloves

Directions

1. COEN SALAD. One dozen ears sweet corn; 3 tablespoons of salt; 1 head cabbage (large) ; 2 red peppers; 1 cup of sugar; 2 quarts vinegar; 2 tablespoons of ground mustard ; 1 teaspoon of turmeric. Chop and salt cabbage, then drain. Cut corn from ears, mix together all ingredients except turmeric, boil until tender, then add turmeric to give color, and bottle or can for winter use. Nice 'used as a pickle. Mrs. C. A. Martin.

2. Eighteen ears of corn ; 1 large head of cabbage, shaved, not chopped ; 3 green and 1 ripe peppers chopped fine, with seeds removed; 4 cups of sugar ; 2 quarts of vinegar ; 4 onions chopped ; three-quarters cup of salt ; half a teaspoon -of celery seed; 5c. worth ground mustard. Cook three- quarters of an hour. Mrs. I. A. Brown.

3. EGG- SALAD. Boil 8 eggs hard and let them get cold. Grate the yoUcs, add 1 tea- spoon of dry mustard, salt to taste, a trifle «f cayenne pepper and oil enough to make a paste. Takes whites of eggs chopped fine, some lettuce torn in small pieces well dried> 1 teaspoon of finely chopped onion. Add 3 or 4 tablespoons of vinegar and mix all thoroughly. Lay small leaves of lettuce in dish before putting in salad. Jennie Northrup.

4. POTATO SALAD. Sliced boiled potatoes, and while hot pour' over them sufficient French dressing to which 1 teaspoonful of onion juice 'has been ad-led. T.ier stand until perfectly cold. JIrs. ETattie Carpenter.

5. 88 THE USEFUL COOK BOOK

6. STRING BEAK SALAD. Break stem end off from beans, cut diagonally, cook tender in little salt water and little vinegar, cool, and serve with salad dressing. May be canned also in this way for winter use. Mrs. C. A. Martin.

7. TOMATO SALAD. Peel and remove seeds from round, uniform sized tomatoes, not too large. Pill with chopped celery mixed with about half the quantity of chopped nuts and some salad dressing. Serve on lettuce leaf, large nasturtium leaf, or garnish with parsley or celery tops.

8. Mrs. C. a. Martin.

9. Take the skin, seeds, and Juice from nice, fresh tomatoes. Chop what remains with celery. Pour over the whole, salad dressing. Serve on lettuce leaves. Miss Willson.

10. One can of tomatoes put through a puree strainer. This should 'iLBhe about 3 cup>i. Put over tire and add spices (bay-leaf and cloves if you have not the prepared spices), a small onion, lemon and a little celery. Now add half a box Knox's gelatin which has been soaked in half a cup of cold water. Put through puree seive and then put in cups which have been rinsed in cold water, and let stand until firm. Put lettuce leaves on plate, then the tomato and pour a cream dressing over it, and it is ready to serve. C. B. Moore.

11. TUNA PISH SALAD. Flake 1 can of the fish, sprinkle with a little salt, a dash of red pepper, and juice of half a lemon. Add 2 heads of lettuce, and mix with a good salad dressing. Mrs. John Sarin.

12. WATEE-CEESS SALAD. Two bunches of water-cress, wash in cold water. Pry 3 slices of bacon crisp, cut up fine, add a pinch of salt and pepper. Mix with half a cup of salad dressing. Serve on a cold dish. Miss Willson.

13. SAUCES AND SALAD DRESSINGS

Nutrition, whole recipe (rough)

Counts 16 of 18 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.