Thinly slice one large green cucumber and one medium-sized onion (if liked). Sprinkle over about one teaspoonful of salt. Allow to stand a short time, then place in a piece of cheese-cloth and squeeze out all the moisture possible. Place cucumbers, when drained, in the dish in which they are to be served, add a couple tablespoonfuls of sour vinegar, mix well. Then pour over enough thick sour cream to half cover and a dust of pepper. Cucumbers are considered less unwholesome, prepared in this manner.
CARROT SALAD
Aunt Sarah pared and cut 1½ cups of uncooked carrots in thin strips, not much larger than common match sticks, and cooked in salted water until tender. When drained, pour over them a couple of tablespoonfuls of vinegar. Allowed to stand until cold. When ready to prepare the salad she drained off vinegar remaining. Lined a salad bowl with lettuce leaves or parsley, placed inside this a border of halved or sliced cold hard-boiled eggs; mixed the carrots lightly with salad dressing, placed them in the centre of the bowl and served ice cold. This is a particularly delicious, as well as an appetizing looking, salad. I have never eaten this elsewhere than at Aunt Sarah's home.
"AN OLD RECIPE" FOR CHICKEN SALAD
Two dressed chickens were cooked tender. When cold, meat was removed from bones and cut in dice (not too fine). Cut half the amount of celery you have of meat into small pieces.
Dressing for salad was composed of the following: Three well-beaten yolks of eggs. Pour over these 1 pint of boiling hot cider vinegar, stand on back of range to thicken. Place in a bowl 3 freshly boiled and finely mashed white potatoes, add 1 tablespoonful of dry mustard, 6 teaspoonfuls of olive oil, 1 tablespoonful of salt, 1 tablespoonful of pepper. Mix all well together, then add the thickened vinegar. Beat together until creamy and stand aside until chilled.