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

whites of eggs. If unable to get celery, use crisp cabbage, with ten

cents worth of celery seed. If you use celery seed, boil it in the

vinegar.

CHICKEN SALAD. MRS. T. H. B. BEALE.

Shred cold boiled chicken, and measure one pint chicken and one pint

celery; season with French dressing as below, and keep on ice until

ready to serve.

FRENCH DRESSING.--One saltspoon of salt, one-half saltspoon of white

pepper, one-fourth teaspoon of onion juice, one tablespoon of vinegar,

three tablespoons of olive oil, or melted butter; mix in the order

given, adding the oil slowly. When ready to serve your salad, mix it

with the boiled dressing given below; arrange it, and garnish with

parsley.

BOILED DRESSING.--Mix one teaspoon of mustard, two teaspoons of salt,

two tablespoons of sugar, one-fourth saltspoon of cayenne pepper, one

heaping teaspoon of flour; mix well; then add one egg, well beaten;

and one cup hot water. Put in double boiler, and boil ten minutes.

While it is cooking, add one-half cup hot vinegar. When done, add one

tablespoon of melted butter, or Lucca oil, if prepared. After it is

cooked, turn into a bowl; put on ice until cold; add to salad just

before serving. If you like filberts in the salad, pour boiling water

on them; let them stand a short time, then throw them into cold water;

remove the skins, break into halves; put into salad before you pour on

the boiled dressing.

For a company of seventy-five, use six chickens, and six times both

recipes for dressing, and three pounds of filberts.

BEAN SALAD. MRS. W. E. THOMAS.

Cold cooked stringed beans, drained and dressed with a simple oil and

vinegar dressing, or mayonnaise, make an excellent salad.

TOMATO SALAD IN WINTER. MRS. DR. FISHER.

Take the juice from a can of tomatoes, and with gelatine make it into

a jelly that will mold. Lay a slice of this jelly on lettuce leaves,

and serve with mayonnaise.

CUCUMBER SALAD. MRS. ELIZA DICKERSON.

Two dozen large cucumbers, six white onions, chopped fine; salt well,

and drain twelve hours; add white mustard seed and celery seed; cover

with strong vinegar.

POTATO SALAD. MISS ANN THOMPSON.

The yolks of five eggs, five tablespoonfuls vinegar; cook until thick;

then, just before using, add three tablespoonfuls melted butter; beat

to a cream. Put in pepper, salt, and mustard to taste, one onion

(chopped fine), and three-fourths cup of cream. Slice potatoes thin,

and pour dressing over.

Page 28