|
EGG SALAD.
When cold, cut twelve hard boiled eggs in halves, remove the yolks, keeping the whites unbroken; rub the yolks as fine and smooth as possible, work in a tablespoonful of butter, and season to taste; add a little celery or lettuce cut very fine, and two small teaspoonsful of mustard wet with vinegar; mix all together into a smooth paste; if not moist enough add more vinegar; fill the whites, garnish with parsley or celery tops, and it makes a handsome dish for tea. — Miss Fanny Ford.
RIPE CUCUMBER SALAD.
Twelve large ripe cucumbers cut up in dice shape; let them stand over night in salt, and drain off thoroughly in the morning; add six green peppers, three or four onions, chopped tine, with one-half gill celery seed, one ounce white mustard and same of black; cover with cider vinegar, and let it stand two or three weeks when it is ready to eat. — Mrs. A. L. Shumway.
|
