Ebook - Recipes Tried And True (1894 Cookbook).txt

of the eggs, chopped fine.

Veal, chicken, terrapin, salmon, little-neck clams, scollops, etc.,

can be utilized by the judicious cook in connection with the dressing.

SANDWICH FILLING.

Take ham, veal, chicken, sardines, etc., with the white of the eggs,

chopped exceedingly fine, and mixed with sufficient of the dressing to

make a paste the consistency of butter; spread this on thin slices of

bread, cut in irregular shapes, and you have most delicious

sandwiches.

Dedicated to the Committee, by

Yours respectfully,

H. M. STOWE.

CHICKEN SALAD. MRS. JOHN LANDON.

Take white and choice dark meat of a cold boiled chicken or turkey,

three-quarters same bulk of chopped celery or cabbage, and a few

cucumber pickles, chopped well and mixed together. For the dressing

take the yolks of two hard boiled eggs, rub to a fine powder; mix with

it a teaspoonful of salt, teaspoonful pepper, teaspoonful mustard, two

teaspoonfuls white sugar; then add three teaspoonfuls salad oil, and,

last of all, one-half cup vinegar. Pour the dressing over the

chopped meat, cabbage, etc., and stir all well together.

CHICKEN SALAD. MRS. A. A. LUCAS.

Take two large chickens; boil tender; pick in small bits. Chop as

much celery as you have meat. For the dressing, take six yolks and

one whole egg; beat to a froth, mix with two spoonfuls of salad oil,

one spoonful mixed mustard, a little pepper and salt, one pint

vinegar, heated; before it boils, stir in the other ingredients; cook

till thick, stirring all the time. Boil down the liquid in which the

chickens were cooked until it forms a jelly. Let all cool. Two or

three hours before using, mix meat, celery, liquid, and dressing.

CHICKEN SALAD. MRS. G. H. WRIGHT.

Two chickens, boiled tender and minced fine, five hard boiled eggs,

and one raw egg. Take as much chopped cabbage as you have minced

chicken; chop the whites of the boiled eggs, and put with the chicken.

Mix the cooked yolks with the raw egg; add one teacup of the broth and

oil from the chicken; one pint of good vinegar, salt, pepper, mustard,

and season to taste. Part celery and part cabbage can be used, if

desired. Mix all together.

CHICKEN SALAD FOR TWO HUNDRED. MRS. W. H. ECKHART.

Thirty chickens, cooked and cut medium fine, fifty heads of celery,

two gallons of good strong vinegar, three pounds of light brown sugar,

ten cents worth of yellow mustard, three pounds of butter, four dozen

eggs, boiled hard. Chop whites, and cream yolks with butter. Boil

vinegar and sugar together, and skim; add the creamed butter and

yolks; also, mustard, salt and pepper to taste; let stand until cold;

then pour over the celery and chicken; mix thoroughly, and add the

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