It is said that “Any fool can make a salad,” but all salads are not

made by fools. “Mixing” comes by intuition, and the successful cooks

use the ingredients, judgment, and their own tastes, rather than the

recipe.

Any number of salads and fillings for sandwiches for home use, teas or

receptions, can be made at little cost and trouble, by using the

following simple recipe for dressing. The secret of success of the

dressing lies in the mixing of the ingredients:

Powder the cold yolks of four hard boiled eggs; then stir in one

tablespoon even full of common mustard, one-half teaspoonful of salt,

and two heaping tablespoonfuls of pulverized sugar. When mixed

thoroughly, add three tablespoonfuls of good table oil, and stir

rapidly for three minutes; then add six tablespoonfuls of good, sharp

vinegar, and stir for five minutes. Now you will have dressing

sufficient for a dozen or fifteen plates of salad, and one that will

keep in a cool place for weeks.

Salad Recipes

LETTUCE SALAD.

Add to the above dressing just before serving, one pound of crisp

lettuce, cut in one-half inch squares, or sliced fine. Garnish the

dish or dishes with the white of the egg, chopped fine, to which add

the thin slices of two or three small radishes.

Famous Recipes