Cucumbers
Should be green, dark, firm, not too large around, but long and slender. Keep in the ice box. When ready to use, peel with a sharp knife from the blossom end down to the stem end. The reason for this is that the stem has in it a bitter flavor which, if drawn over the cucumber, spoils the taste. After peeling slice very, very thin, and cover with iced water, stand in a cold place. Just before serving, drain off the water and pour a French dressing over them.
Lettuce
All salads should be picked apart, wilted or yellow leaves removed, thoroughly washed in cold water, the water shaken from the leaves, and placed in a cheese cloth or a knitted bag and laid on the ice. Salads will keep for several days if prepared in this way. It is necessary, however, to look it over every day and take out any leaves which begin to look wilted or to have yellow edges.
Tomato Salad
Tomatoes should be peeled with a very sharp knife; or, when there is time, by pouring boiling water over them and gently rubbing off skins, and setting on the ice to cool. Wash and slice not too thin, serve with dressing.
Sauces and Dressings
Cream Sauce
If cream sauce is to be made in small quantities, the butter should be melted, the flour added, the two rubbed into a smooth paste, the milk added slowly while the pan is on the fire. Season with salt, stir constantly so that no lumps will form. As it is difficult to make large quantities of cream sauce in this manner, it may be necessary to heat the milk in a double boiler and thicken to the consistency of rich cream with flour and butter rubbed to a smooth paste. Cook for fifteen minutes, salt to taste. For 4 or 5 persons use butter size of an egg, 1 tablespoonful flour, and 1½ cups milk. Cream sauce is used with carrots, codfish, potatoes, cabbage, dried beef, etc.
Boiled Salad Dressing
For 8 persons
Mix together:
2 even teaspoonfuls mustard (dry)
1 even teaspoonful salt
Butter size of an egg
Yolk 1 egg