CHEESE CUSTARD.
Beat one egg slightly, add one-fourth cup cold water, two tablespoons heavy cream, one tablespoon melted butter, one tablespoon grated cheese and a few grains salt. Turn into an individual mould, set in pan of hot water, and bake until firm.
COLD SLAW.
Select a small heavy cabbage, remove outside leaves, and cut cabbage in quarters; with a sharp knife slice very thinly. Soak in cold water until crisp; drain, dry between towels, and mix with cream salad dressing.
CABBAGE SALAD.
Finely shred one-fourth of a small firm cabbage. Let stand two hours in salted cold water, allowing one tablespoon of salt to a pint of water. Cook slowly thirty minutes one-fourth cup, each, vinegar and cold water, with a bit of bay leaf, one-fourth teaspoon peppercorns, one-eighth teaspoon mustard seed and three cloves. Strain and pour over cabbage drained from salted water. Let stand two hours, again drain, and serve with or without mayonnaise dressing.
CABBAGE AND CELERY SALAD.
Wash and scrape two stalks of celery, add an equal quantity of shredded cabbage, and six walnut meats broken in pieces. Serve with cream dressing.
CUCUMBER CUP.
Pare a cucumber and cut in quarters cross wise. Remove center from one piece and fill cup thus made with tartare sauce. Serve on lettuce leaf.