National Grocery Co

Wash each leaf of lettuce carefully, using only the nice crisp ones.

Serve the lettuce in a salad bowl, with 4 hard-boiled eggs sliced on top.

Dress the salad with a mixture of vinegar, salt, pepper, a little sugar, and a teaspoonful of French mustard.

For artichoke salad, put artichokes in a pot with enough water to cover, add salt and a teaspoonful of vinegar, boil for one-half hour, then serve cold with mayonnaise dressing on the side.

For cucumber salad, peel and slice cucumbers very thin. Salt well and place them on a plate with a weight on top to drain water. After half an hour or more, prepare the salad dish with crisp lettuce leaves, placing the drained cucumbers in the center. Pour vinegar over them, seasoned with salt, pepper, and a little oil.

For tomato salad, scald tomatoes, peel, then slice them. Place lettuce leaves in a salad bowl, with sliced tomatoes in the center, pouring vinegar over them, seasoned with salt, pepper, and a little sugar.

For combination salad, prepare cucumbers and tomatoes as above, serve with crisp lettuce, vinegar, etc., and garnish the top with chopped green onions.

For cauliflower salad, serve cold with mayonnaise dressing.

General vegetable cooking: All fresh vegetables should be put on to cook in boiling water, and should not be allowed to boil after they are done.

For onions, cabbage, etc., it is advisable to change the first water if the flavor is strong.

Dried peas, beans, and lentils should be soaked overnight in water and then put on the boil in cold water.

Boil spinach in an uncovered pot to retain the color.

Add a little sugar to the water in which green corn and peas are boiled.

Never thicken vegetables by adding flour mixed with water. Instead, put butter or fat in a saucepan, add flour, allow it to brown a little, then add liquid from vegetables and combine. Put vegetables in cold water about half an hour before cooking.

The proportion of salt in cooking vegetables is a heaping tablespoonful to a gallon of water. A tiny piece of red pepper or a piece of bread put into the pot when vegetables or meat begins to cook will kill the unpleasant odor. Late in the season vegetables require a longer time to cook. The secret of having potatoes mealy and palatable is to cook them rapidly.