Plain and healthful living tends to long and happy living.—Selected.
The foundation of a happy home is laid in the kitchen.—Marion Harland.
TOMATO SALAD, NO. 1
Peel smooth, ripe tomatoes, cut into thin slices, and arrange in layers in a dish, sprinkling each layer with sugar. Turn over the whole a half cup of lemon-juice before serving.
TOMATO SALAD, NO. 2
Peel, slice, and place in a dish, and sprinkle lightly with salt. To the beaten yolk of one egg add the juice of one or two lemons, a teaspoonful of sugar, and pour all together over the tomatoes.
CABBAGE SALAD, NO. 1
Chop very fine half a small head of crisp cabbage, and put into a dish. Mix together two tablespoonfuls of sugar and the juice of two lemons, and pour over the cabbage; add a spoonful or two of thick cream, stir together, and serve. The cream may be omitted if preferred.
CABBAGE SALAD, NO. 2
Chop the cabbage fine, and dress with mayonnaise dressing. If preferred omit to thin the dressing with cream, and cover the cabbage with whipped cream, slightly sweetened.
CABBAGE AND TOMATO SALAD
Cut the cabbage as above, and put into a dish. Peel and slice two or three large, ripe tomatoes, and place on the cabbage. Toss up lightly in the dish, sprinkle with sugar, and pour over all the juice of two lemons.
LETTUCE SALAD, NO. 1
Separate the leaves, look over, wash, and put into cold water a while before using. When ready to serve, place on a dish and pour over a dressing made of equal quantities of lemon-juice, sugar, and water.
LETTUCE SALAD, NO. 2
Wash and shred two heads of lettuce. Boil two eggs until hard, remove the shells, and mash the yolks fine; mix well together the juice of one or two lemons, two or three tablespoonfuls of water, one tablespoonful of sugar, one-half teaspoonful of salt, one tablespoonful of sweet cream, adding this last to prevent curdling, and the yolks of the eggs, and pour over the lettuce. Cut the whites of the eggs into rings and arrange on the top. A spoonful or two of minced onion may also be added.
POTATO SALAD
Cut into thin slices, hot or cold boiled potatoes, and place in a dish without breaking slices. A small onion, chopped fine, to each pint of potatoes may be added if desired. Cover with mayonnaise dressing.
VEGETABLE SALAD
Put a layer of fresh watercress or lettuce into a salad bowl, then alternate with layers of peeled, thinly sliced cucumber and tomatoes. When enough is prepared, place a border of watercress around the bowl. Just before serving, pour over a French dressing, and toss up lightly with a fork till well mingled.
FRUIT SALAD
Place in salad dish alternate layers of sliced bananas and strawberries, sprinkling each layer with sugar. Cover with whipped cream, and serve.
BANANA SALAD
Slice crosswise six ripe bananas into a dish; sprinkle with powdered sugar, then turn over them the juice of two nice large oranges; let stand for an hour in a cool place, and serve.
NUT AND CELERY SALAD
Take three cupfuls of finely cut, crisp celery, and one cupful of chopped English walnuts; dress with mayonnaise dressing, made thin with a little sweet cream.
FRENCH DRESSING
Mix thoroughly together six tablespoonfuls of oil, a pinch of salt, and two tablespoonfuls of lemon-juice.
MAYONNAISE DRESSING
To the yolks of two fresh eggs add a scant teaspoonful of salt; then beat in slowly, almost drop by drop, a small cupful of olive-oil. The mixture should become nearly as thick as butter. Then gradually add one tablespoonful of lemon-juice. Thin with sweet cream. Nice for potato, cabbage, or nut salads. If used for tomato salad, omit the cream.
[Substitutes for Meats]
As a man eateth, so is he.—German Proverb.
Lord Byron refused to eat meat because, as he said, “It makes me ferocious.”
The flesh of animals tends to cause grossness of body, and to benumb the finer sensibilities of the mind.—“Bible Hygiene.”
The eating of much flesh fills us with a multitude of evil diseases, and a multitude of evil desires.—Porphyrises, 233 A. D.