Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

and when this last is boiling, stir into it a tablespoonful, each, of butter and sugar, a teaspoonful of celery essence, two saltspoonfuls of salt and one of pepper. When boiling hard, stir in the shredded cabbage, and as soon as this is really hot, remove it from the fire. Pour the scalding milk slowly upon two beaten eggs and cook, stirring steadily until thick, then pour upon the cabbage and toss until well mixed. Set in the ice for two hours. Serve very cold. Cucumber salad Select small, firm cucumbers of uniform size. Wash well in cold water. Dry thoroughly. Make two incisions in the top of the cucumber about an inch from each end and about one-half inch deep. Next cut lengthwise from one incision to the other carefully and remove the top. Scoop out the pulp and mix with salt. Then chop some celery fine (if celery is out of season substitute cabbage), and some blanched walnut meats, also chopped. After the cucumber pulp has stood about an hour in the salt drain off the water and add the celery and the nuts. Mix thoroughly with a French dressing, and about twenty minutes before serving fill up the shells, placing a piece of parsley in each end. Cucumbers with lemon juice Lay fresh cucumbers in the ice for twelve hours. Peel and slice very thin, and send immediately to the table covered with crushed ice. As you dish them put some of the ice on each plate and pour over the cucumbers a dressing made of two parts of salad oil and one part of lemon juice, with salt and paprika to taste. Daisy salad Cut two-inch rounds of cream or Neufchâtel cheese one-half inch in thickness, and place on crisp lettuce leaves. Put the yolks of two hard-boiled eggs through the vegetable-press and place a teaspoonful of this yellow powder in the center of each round. Serve mayonnaise or French dressing in a separate bowl. Tongue salad Make a good French dressing. Dip into it firm, crisp lettuce leaves. Have ready cold boiled tongue, cut as