d then drain, and place
one cup of sour cream in a bowl. Beat until stiff and add the prepared
cucumber and

One teaspoon of mustard,
One teaspoon of pepper,
Two tablespoons of finely chopped onion,
Two tablespoons of finely chopped parsley,
Juice of one-half lemon.

Mix well before serving.

CREAM CABBAGE

Cut the cabbage fine and then place in cold salted water to crisp.
Drain well and then add

One green or red pepper, chopped fine to each quart of
cabbage,
One tablespoon of mustard seed

and then prepare a dressing as follows:

Place in a soup plate the yolk of one egg, and then add

One teaspoon of vinegar,
One teaspoon of mustard,
One teaspoon of sugar,
One teaspoon of paprika.

Work with a fork to a smooth thick paste, and then add slowly one-half
cup of salad oil. When very thick reduce to the desired consistency
with four tablespoons of evaporated milk and six to eight tablespoons
of vinegar. Beat with a Dover egg-beater and then pour over the
cabbage.

SALADS

Wash and drain the lettuce and then shred fine, using a pair of sharp
scissors. Place in a bowl and then chop fine one bunch of scallions
and a stalk of celery and add to the lettuce. Cover with mayonnaise
dressing and serve for luncheon with a plate of cream soup. Toast and
a light dessert will complete this meal.

ENGLISH WATER-CRESS SALAD

Cut five strips of bacon in dice and then brown nicely in a frying
pan. Lift cooked bacon, drain off the fat, leaving only about five
tablespoons in the pan. Now place in a cup

One-half teaspoon of mustard,
One-half teaspoon of sugar,
One teaspoon of salt,
One-half teaspoon of paprika,
Four tablespoons of vinegar.

Dissolve and pour into the hot fat, bring to a boil and then add the
cooked bacon. Now place the prepared water-cress in a bowl and pour
over it the bacon with the prepared dressing. Toss gently to mix and
then garnish with hard-boiled eggs (sliced).

Corn salad, cabbage, lettuce, romaine and escarolle salads may be used
in place of the water-cress for variety.

Radishes should be well washed and then allowed to crisp in cold
water. Split from the tip to the stem end in quarters. Large radishes
may be peeled and cooked until tender in boiling water and then
drained and served with a cream, Hollandaise or plain butter sauce for
variety.

OLD ENGLISH MUSTARD DRESSING

One tablespoon of evaporated milk,
One teaspoon of mustard