Joe Tilden's Recipes for Epicures

<h2 id="id00327" style="margin-top: 4em">SALADS</h2> <p id="id00328">[Illustration]</p> <p id="id00329" style="margin-top: 2em">Club Salad</p> <p id="id00330">Boil separately two carrots, two turnips, and four potatoes. When cold, cut the vegetables into dice and mix them together, adding three apples peeled and cut into small bits. Toss in a large salad bowl with several olives for garnish. Bits of celery or cold cauliflower may be added. Pour over all a mayonnaise, or if preferred, a French dressing. Another dressing that is excellent with this salad is one made of the yolks of four raw eggs beaten into half a glass of rich cream which may be either sweet or sour. To this add one teaspoonful of salt, one of mustard and a wineglassful of vinegar, blending carefully.</p> <p id="id00331"> * * * * *</p> <p id="id00332">Winter Salad</p> <p id="id00333">Cut the white stalks of a head of celery into small bits. Mix with two boiled potatoes cut in dice, two or three boiled beets cut in dice, a large white onion boiled and cut up, some chopped truffles, anchovies and stoned olives, a tablespoonful or more of each. Serve with mayonnaise.</p> <p id="id00334"> * * * * *</p> <p id="id00335">Cheese Straws to Serve with Salad</p> <p id="id00336">Make a paste of two ounces of grated Parmesan cheese, two ounces of flour, two ounces of butter, the yolk of one egg, salt and cayenne. Roll out the paste until about one-eighth of an inch thick. Cut into very narrow strips and place on a buttered tin. Bake ten minutes in a hot oven.</p> <div style="break-after:column;"></div><br />