then put in celery cubes with a little more lemon juice and toss
together. Cover and set aside. Prepare nut meats. Heat vinegar and
water in double boiler, beat eggs, then gradually add them to vinegar,
stirring all the time. Now add Crisco and cook slowly, stirring
constantly. Remove from fire, and beat till cold, then add mustard,
salt, sugar, and pepper. Add the thick cream just before serving. When
ready to serve toss nuts, celery, apples and shrimps together with a
silver fork, and add a little dressing. Heap on crisp lettuce leaves
on individual plates, and pour over each salad a heaping spoonful of
the dressing; and top with spoonful of unsweetened whipped cream.

PUDDINGS

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Puddings as a rule either are boiled, steamed or baked. For boiled
puddings, care should be taken that the saucepan be kept boiling or
the water will get into the pudding and spoil it. For pudding cloths,
use materials such as linen or cheese cloth. After using, the cloth
must be thoroughly washed in plenty of water with a little washing
soda, but on no account use soap, and see that the cloth is perfectly
dry before putting it away. Many puddings are lighter and better
steamed, and then instead of the cloth only a piece of Criscoed paper
is required, twisted over the top of the basin or mold. Very light
puddings, such as custards, should be placed in a steamer. Most of
the steamed puddings mixed a little softer, are excellent baked in a
pudding dish.

In steaming puddings keep them at a uniform heat all the time, and be
careful not to lift the lid off the pan for the first half hour. All
farinaceous puddings should be cooked well, as then they are easier
to digest. Cornstarch must be well cooked, from eight to ten minutes.
Mold for jellies or blanc-manges should be well rinsed with cold water
before using. Batters must be well beaten and allowed to stand for
thirty minutes or longer before cooking, because the starch in
the flour swells, and the batter will therefore be lighter.
Batter puddings should be put into a quick oven. Puddings composed
principally of milk and eggs should be very gently cooked, as strong
heat will cause them to curdle.

In stewing fruit, prepare syrup first. Bring to boil, lay fruit in,
and simmer gently. Souffles should be very light and spongy. Eggs
form a large part of souffles, more whites than yolks are used and
the former are beaten to a stiff froth. All souffles should be served