ld he put in
another bowl and stood on ice until cold, then mix the salad dressing
carefully through the chicken meat, celery, etc., one hour before
using. Cover with a plate until ready to serve. Or "Aunt Sarah's Salad
Dressing" could be used over the chicken, celery, etc. This is a very
old but an excellent recipe used by Aunt Sarah's mother for many
years.

PEPPER HASH

Chop fine with a knife, but do not shred with a slaw cutter, 1 pint of
finely chopped cabbage, adding 1 teaspoonful of salt, 2 teaspoonfuls
of sugar, 1 teaspoonful of whole mustard seed, 1/2 a chopped red,
sweet pepper, a pinch of red cayenne pepper and 1/2 pint of vinegar.
Mix all well together and serve with fried oysters, oyster stew and
deviled oysters.

This "pepper hash" is delicious if a couple tablespoonfuls of thick
cream be added just before serving.

Should very sour cider vinegar be used in this recipe, the housewife
will, of course, dilute it with water.

GERMAN BEAN SALAD

Use small green or yellow string-beans, which snap when broken, called
by some "snap beans." String them carefully. (If quite small and
tender this should not be necessary.) Rub well with the hands through
several waters. This removes the strong bean taste. Have your kettle
half filled with boiling water on the range over a brisk fire. Put a
tablespoon of butter in the water, add beans by handfuls until all are
in and cook until tender. Turn the beans in a colander to drain. When
cool add a chopped onion, salt and pour enough good vinegar over to
cover, and allow to stand two days, when strain vinegar from beans.
Boil vinegar, add water if vinegar is quite sour and pour hot over
the beans. Fill quart glass jars with the beans and pour vinegar over,
within an inch of top of jar; pour pure olive oil over top of beans,
screw on jar covers tightly and stand in a cool place until wanted to
use. In the winter, when fresh salads were scarce, Aunt Sarah opened a
can of these beans. If they were very sour she poured cold water over,
allowed to stand an hour, drained and added a little fresh olive oil.
Every one called her "bean salat," as the Pennsylvania Germans call
it, delicious. The instructions regarding the preparing and cooking of
string beans for salad will answer for beans used as a vegetable,
omitting vinegar, of course. There is a great difference in the manner
of cooking vegetables. Aunt Sarah always added an onion and a sprig of
parsley when cooking be