SALADS AND DRESSINGS

Salads — Note — Salads vary so much in their ingredients and manner of mixing that they form not only a very agreeable relish, but frequently an entire meal. Great care should be taken that all vegeta- bles entering into their composition should be very fresh, all meats, fowl or fish well cooked (except when they are directed raw), and that the vinegar be of the best quality, pure cider vinegar being the best attain- able here, although the white wine or tarragon vinegars, when to be relied upon, are regarded as superior ; beware of acid vinegars so frequently palmed off as white wine vinegar. Prepare vegetables by freshening in cold water, and thoroughly cleansing. The oil used should be of the best and sweetest French or Italian olive oil, added a few drops at a time. For chicken salad thex)il skimmed from the water in which the chicken is boiled may be used instead of salad oil, and as old fowls are really better than young for salads, this will be considerable. When the yelks of hard boiled eggs are used they should be mashed or pounded in a mortar or rubbed fine in a bowl with the back of a spoon; cream or clarified melted butter are a good substitute for oil, and by many pre- ferred; it should be added last. To prepare lettuce, kale or cress, do not cut, but break off the heads or roots ; separate and wash each leaf sepa- rately, one by one, in water slightly warm or tepid, and immediately throw each one into cold water; the warmed water more effectually cleanses, while the cold water preserves the crispness. The meat from fowls or the bones of meat should also be picked off instead of cut. Vegetable salads should be stirred very little, that their freshness may be preserved.

414. Celery — To crisp celery let it lie in ice water two hours before serving; to fringe the stalks stick several coarse needles into a cork and draw the stalk half way from the top through the needles several times, and lay in the refrigerator to curl and crisp.

415. Chiccory or Endive — Extensively cultivated for the adul- teration of coffee; is also a fine relish, and has broad leaves; endive is of the same nature as chiccory, the leaves being curly.

416. Cress or Water Cress — Is said to contain much sul- phur and to be anti-scorbutic; it is of a peppery flavor, and when gathered early in the morning is a good breakfast appetizer; served simply with salt; it is also compounded into a salad.

417. Horse-Radish — Is an agreeable relish, and has a par- ticularly fresh taste in the spring; is scraped fine or grated, and set on the table in a small covered cup; much that is bottled and sold as horse-radish is adulterated with grated turnip.

418. Lettuce — Wash each leaf separately, breaking them from the head; crisp in ice water and serve the leaves whole, to be prepared at table, providing hard boiled eggs cut in halves or slices, oil and other ingredients, to be mixed at table to individual taste.

419. Radishes — There are several varieties, all of which are served at table placed in a glass of water, having been previously cleaned by scraping.

420. Parsley — Is much used for flavoring in cookery; it is also added to some salads; that used for garnishing is known as the curly- head kind; it is best green and fresh, but may be dried for winter use; hang it in a dry place, the roots upwards.

421. Sorrel — Is found in a wild state in most localities; it possesses a certain amount of pure oxalic acid, which renders it a de- sirable concomitant for salad, and is regarded as very healthful.

422. Pepper Grass — Is of nearly the same nature as cress, and used in same manner.

423. Bean Salad — String young beans; break into half-inch pieces (or leave whole), wash and cook soft in salt water; drain well; add finely-chopped onions, pepper, salt and vinegar; when cool, add olive oil or melted butter.

424. Cabbage Salad — Two quarts finely-chopped cabbage,, two level tablespoons salt, two of white sugar, one of black pepper, and a heaping one of ground mustard; rub yelks of four hard-boiled eggs until smooth; add half cup butter, slightly warmed ; mix thoroughly with the cabbage, and add tea cup good vinegar; serve with whites of the eggs sliced and placed on the salad.

425. Plain Cold Slaw — Slice cabbage very fine; season with salt, pepper and a little sugar; pour over vinegar and mix thoroughly. It is nice served in the center of a platter with fried oysters around it.

426. Chicken Salad — Chop fine one chicken cooked tender, one head cabbage, and five cold hard-boiled eggs; season with salt, pepper and mustard to taste; warm one pint vinegar; add half a tea- cup butter; stir until melted; pour hot over the mixture; stir thoroughly, and set away to cool.

427. Chicken Salad — Two chickens; two bunches of celery to each chicken; half pint vinegar, two eggs, one tablespoon salad oil, one of liquid mustard, one of sugar, one of salt, 0-ne salt-spoon red pepper; beat the eggs and vinegar together until quite thick; then beat oil, mustard, and red pepper together, and stir into it; add celery just before using. The above is sufficient for ten persons.

428. Chicken Salad — Boil one chicken tender, and chop fine; chop fine the whites of twelve hard-boiled eggs; add equal quantities of chopped celery and cabbage; mash the yelks fine; add two table- spoons butter, two of sugar, one teaspoon mustard; pepper and salt to taste; and lastly, one-half cup good cider vinegar; pour over the salad and mix thoroughly.

429. Cucumber Salad — Peel and slice cucumbers; mix with salt, and let stand half an hour; mix two tablespoons sweet oil or ham gravy with as much vinegar and a teaspoon sugar; add the cucumbers, which should be drained a little; add a teaspoon pepper, and stir well.

430. Lettuce Salad — Take the yelks of three hard-boiled eggs, add salt and mustard to taste; mash fine; make a paste by adding, a dessertspoon of olive oil or melted butter; mix thoroughly, and then dilute by adding gradually a tea cup of vinegar, and pour over the lettuce; garnish by slicing another egg and laying on top of the lettuce.

431* Lobster Salad — Put a large lobster over the fire in boiling water slightly salted; boil rapidly for about twenty minutes; when cold, crack the claws, after first disjointing, twist off the head (which is used in garnishing), split the body in two lengthwise, pick out the meat in bits not too fine, saving the coral separate; break up a large head of lettuce and place on a dish, over which lay the lobster, putting the coral around the outside; for dressing, take the yelks of three eggs, beat well, add four tablespoons salad oil, dropping it in very slowly, beating all the time; then add a little salt, cayenne pepper, half tea- spoon mixed mustard and two tablespoons vinegar; pour this over the lobster just before sending to table.

432. Potato Salad, Hot — Pare six or eight large potatoes and boil till done, and slice thin while hot; peel and cut up a white onion into small bits and mix. with the potatoes; cut up some breakfast bacon into small bits, sufficient to fill a tea cup, and fry it a light brown; remove the meat, and into the grease stir three tablespoons vinegar, making a sour gravy, which with the bacon pour over the potato and onion; mix lightly. To be eaten when hot.

433. Potato Salad, Cold — Chop cold boiled potatoes fine with enough raw onions to season nicely; make a dressing as for lettuce salad, and pour over it.

434. Cream Dressing for Cold Slaw — Two tablespoons whipped sweet cream, two of sugar, and four of vinegar; beat well and pour over cabbage.

435. Cabbage Salad Dressing — Boil one cup vinegar; melt a piece of butter the size of a walnut in it; beat together one egg and add one teaspoon each of mustard, sugar, salt, flour and half teaspoon pepper; pour the boiling vinegar on this mixture; stir it well; then put it back on the stove to boil again about a minute, and pour it over the cabbage.

436. Mayonaise Dressing — Beat a raw egg (some use the yelks only) with a salt-spoon of salt (using a wooden spoon) until it is thoroughly smooth; add a teaspoon mixed mustard, made rather thicker than usual; when quite smooth, add by degrees (a few drops only at a time) a half pint of salad oil, taking care to blend each portion of it with the egg before adding more. This ought to be as smooth as honey, and thick enough so that a spoon will stand up in it; dilute with vinegar until it assumes the consistency of thick cream. A little es- sence of anchovy may be added if desired. This is the smoothest and richest of salad dressings. The oily flavor is entirely lost in combina- tion with the raw egg. This sauce keeps well, if bottled and corked with a glass stopper, and it may be made at any time in advance. In summer, place oil and eggs in a cold place half an hour before making.

Moody & Waters,

MANUFACTURERS OF

HOME-MADE PIES

Bakery: 216 & 218 W. Lake Street, Office and Salesroom : 39 & 41 N. Green Street,

■•H3HIGAGO.-*-

CAPACITY, 1,000 PIES PER HOUR.

When buying Pies call for the " HOME-MADE."

Our Pies are stamped " Home-Made " on the upper crust, and are always clean, well baked and manufactured of the best material that can be procured.

They are delivered fresh daily in all parts of the city, and are for sale by all Groceries, Bakeries, Restaurants and Confectioners.

N. B. — We use no cotton seed oil, glucose, corn starch or any article con- sidered injurious to health.

EVERY AMERICAN CITIZEN

SHOULD HAVE A COPY OF

Babcock's Political Hand-Book

CONTAINING

Portraits and Biographies of 22 Leading Statesmen.

A History of all National Political Conventions

ever held in the United States.

CABINETS OF ALL PRESIDENTS,

Justices of Supreme Court.

Losses of the Government by Embezzlement.

Popular and Electoral Votes, etc., etc.

128 pp. Price, Paper Covers, 25c; in Cloth, 50c. For sale by the Trade.

PUBLISHERS,

1JST7 X-ia, Sstlle Street, Oli-icstgr©.