Radish Salad
One bead of lettuce, small round radishes, olives, French dressing. On a salad dish arrange two light crisp lettuce leaves for each person, in the center of these leaves arrange the radishes (which have been cut in quarters) with the red side up, around them put a border of olives, which have been cut in quarters lengthwise, and stoned. Just as the salad is served pour over the French dressing.
American Corn Salad. (Mrs. Marshall.) Two or three young heads of corn, milk, salt, butter, pepper. Remove the outer leaves and sticky part from the heads of corn and put them into a stew pan of boiling milk and water that is seasoned with salt and a pat of butter, just bring to a boil, remove any scum and simmer gently for fifty or sixty minutes, then take up and drain them on a hair sieve, put a clean wet cloth over the corn and leave till cold. Place the corns on a flat dish, season with pepper and salt, mask them with the prepared sauce and serve. Sauce for American Corn Salad.
Yolks of three raw eggs, one pint of salad oil, one teaspoonful of raw English mustard, one tablespoonful of tarragon vinegar, twelve raw oysters, coralline pepper, one gill of cream, one onion.
Mix the yolks of the eggs into the oil, add to it the mustard, vinegar and the oysters that have been pounded and rubbed through a sieve, add a good dust of pepper, the stiffly whipped cream and the onion finely chopped. Mix all together and use.