Veal Salad
Boil a veal cutlet with a little salt until tender; pick to pieces. Make a dressing of three tablespoonfuls of vinegar, one teaspoonful sugar, onehalf saltspoonful salt, a little cayenne and made mustard; put this on the fire and let come to a boil, then pour gradually over the yolks of two wellbeaten eggs; let this cook until thick, stirring all the time; when cool, beat in two tablespoonfuls of cream. Mix half of the dressing with the veal and put in a cool place. Have ready some nice lettuce torn in shreds, and just before serving mix with the veal, and put in a dish with some nice, crisp lettuce leaves. Pour over the salad the remainder of the dressing. Delicious. HERRING SALAD (GERMAN). -Mrs. E. H. Boice.
Four pounds of roasted veal; boil five large beets, let them get cold; boil six good-sized potatoes, allow them to get cold. One dozen German herrings, put them in cold water for twelve hours. These ingredients to be prepared the day before. Cut veal into small pieces, do not hash it; same with beets, potatoes and herrings. Mix well, having sliced up a hard apple and one small onion, to be put into the salad; season to taste with salt and pepper, serve with oil and vinegar; decorate with hard-boiled eggs, beets and potatoes. -Mrs. Langston.