The Dewey Cook Book

Ingredients

• 1 teaspoonful pepper
• 1 teaspoonful salt
• 1 teaspoonful mustard
• three tablespoonfuls of oil
• two tablespoonfuls of vinegar
• one teaspoonful of salt
• one saltspoonful of cayenne pepper
• 2 tablespoonfuls butter
• 2 tablespoonfuls vinegar
• a saltspoonful of pepper
• a small cupful of french dressing
• a cup of whipped cream
• a tablespoonful of butter
• a cup of vinegar
• one large spoonful of sour cream
• four small ripe tomatoes
• two good sized cucumbers
• 4 eggs
• 25 potato salad* three good sized cold
• three good sized cold
• one onion
• two hard boiled eggs
• two eggs rubbed smooth
• vinegar
• pepper
• salt

Directions

1. with one-quarter of a saltspoonful of pepper. Add a few drops of onion juice and one large spoonful of sour cream. Vinegar to taste. Toss all together and serve. This is very nice with fish.

2. MRS. J. C. HOUGHTON.

3. Tomato and Cucumber Salad*

4. Take four small ripe tomatoes, remove the skins and cut in quarters. Slice thin two good sized cucumbers. Line a salid dish with blanched lettuce leaves, place the quartered tomatoes on them, and put the cucumbers between the tomatoes. Pour over the whole a small cupful of French dressing. Let it stand on ice one hour before serving.

5. MRS. J. C. HOUGHTON.

6. Cabbage Salad*

7. % head cabbage chopped fine. i cup sugar.

8. I cup vinegar. 4 eggs.

9. Butter size of an egg. 1 teaspoonful pepper.

10. When vinegar, sugar, butter, pepper, salt and mus- tard are boiling hot, add the cabbage ; when it boils again add the beaten eggs and remove from the fire. When cold, add two-thirds of a cup of whipped cream.

11. MRS. T. J. DEAYITT.

12. Stringbean Salad*

13. Boil stringbeans until tender, and season as for the table. Pour over them vinegar, and allow to stand two or three hours. Pour off the vinegar, and dress with a French dressing: of oil and vinegar.

14. MRS. H. S. BOARDMAN.

15. Potato Salad*

16. Three good sized cold, boiled potatoes, one onion, and whites of two hard boiled eggs, sliced alternately in a salad dish. Yolks of the two eggs rubbed smooth with a tablespoonful of butter, a little salt, mustard, sugar and half a cup of vinegar ; pour this over the potato, onion and whites of eggs, and let it stand half a day.

17. MRS. HENRY COLTON.

18. Cauliflower Salad*

19. Carefully divide the cauliflower so as not to break the flowerets. Wash well, and let it stand in salted water one hour. Cook in plenty of salted boiling water for twenty minutes, or until tender. Do not cover while boiling. Drain and set aside to cool. When cold, cover with three tablespoonfuls of oil, two tablespoonfuls of vinegar, one teaspoonful of salt, one saltspoonful of cayenne pepper, well beaten together. Let it stand one hour in the ice box. Pour off this dressing and cover with mayonnaise. Serve.

20. MRS. J. C. HOUGHTON.

21. Lobster Salad*

22. 4 eggs. i tablespoonful sugar.

23. 2 tablespoonfuls butter. I teaspoonful salt.

24. 2 tablespoonfuls vinegar. I tablespoonful mustard.

25. Beat the whites of the eggs separately and add last. Cook the dressing in a boiler set in a kettle of water, stirring until it thickens. When cold, add cream enough to make as thick as boiled custard. Add salt and red pepper to the chopped lobster and lettuce.

26. MRS. T. J. DEA.VITT.

Nutrition, whole recipe (rough)

Counts 14 of 15 ingredients. The other 1 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.