be diluted with 1/3 water and a small
spoonful sugar added to it before pouring over the salad.

877. +White Bean Salad.+-- Wash and pick over 1 pint dry beans, put
them over the fire in a saucepan, cover with cold water, add 1/2
teaspoonful carbonate of soda and boil 10 minutes; pour the beans
into a colander and rinse with cold water; return them to saucepan
again, cover with cold water, put a small piece of salt pork into
the beans and slowly boil till the beans are tender; remove them
from the fire and drain in a colander; when cold put them in a dish
and season with pepper and a little salt; add 2 tablespoonfuls oil
and 1 cup vinegar mixed with 1/2 cup water and a small spoonful sugar;
shake all well together; add 2 tablespoonfuls finely chopped parsley
and, if liked, a finely sliced onion; or dress the beans with
mayonaise.

878. +String Bean Salad.+-- Choose 1 quart young string beans, string
and cut them into halves and boil in salted water until tender; when
done drain them in a colander and when cold mix them with pepper, 2
or 3 tablespoonfuls oil, 1 cup vinegar mixed with a little sugar and
1/2 water and 1 finely cut onion; set the salad on ice 1 hour before
serving. Butter bean salad is made the same as String Bean Salad, or
dress with mayonaise.

879. +Crab Salad.+-- Take 1 pint crab meat, sprinkle the juice of 1
lemon and 2 tablespoonfuls oil over it, mix well and set aside;
shortly before serving put the crab meat on a salad dish with hard
boiled eggs cut into small pieces; have some lettuce laying in ice
water, drain it in a colander, shake dry in a napkin, cut through
with a knife once or twice, mix some with the crab meat and use some
for garnishing the dish; pour over the whole a mayonaise dressing
the same as for Lobster Salad and serve.

880. +Pike Salad.+-- Take a large sized fish, clean, wash, dry and
cut it into 4 pieces; put it in salted boiling water and vinegar and
add some onions and 1 bouquet; bring it to a boil quickly; then set
the kettle aside and let it simmer till the fish is done; as soon as
the fish is tender take it out and when cold remove skin and bones;
cut each piece into 9 small pieces, lay them in a dish and pour over
some sweet salad oil, tarragon, vinegar and sprinkle over a little
salt and pepper; after the fish has laid 2 hours pour into a salad
dish some mayonaise, lay in some fish pieces and pour over
mayonaise; lay in the rest of fish and pour over the remaining
m