CIIICKEX C'ROUIIETTKS

(For one dozen medium sized croquettes.) Boil your chicken tender, and chop it very fine. Add one set of brains, previously boiled in salted water. Two minutes is long enough for the brains to boil, then throw them right in the cold water, and skin them, one -half cup suet, chopped fine, one-half small onion, and two sprigs of parsley, chopped together very fine, juice of half a lemon, mix all together, and add enough cream to shape into croquettes. Be careful not to have it too soft. If you mould them pear shape, add a clove in one end, and a small sprig of parsley in the other. This is done after they are cooked. They must be rolled in eggs or cracker crumbs, and fried in boiling lard. Serve with tomato sauce. — Mrs. Lizzie Findley,, St. Louis, Mo.

^SAUBS*StSlDi*l)lSHES5a>

Boil a tender chicken, and when cold separate the meat from the bone. Cut it into little square blocks, or dice ; do not mince it. Cut white, tender stalks of celery into a bowl, three-quarters inch length, then stir them well together. Make a dressing of the yolks of two eggs, beaten thoroughly, one level teaspoon salt, one of pepper, two of white sugar, two teaspoons pre- pared mustard, one tablespoon butter ; stir in the mix- ture four tablespoons best vinegar, put dressing into a stew-pan, set it into a kettle of hot water, and stir con- stantly, till it thickens ; set away, and when cold mix it with the celery and chicken, leaving a portion of the sauce to pour over the top. Stick a little bouquet of celery leaves in the center of the salad ; then a row around it. — Mrs. J. F. Williams, Macon City, Mo.

CHICKEN SAIiAD.

Take a pair of fowls, boil them, (saving the water for soup next day.) When entirely cold, remove all the skin and fat, and disjoint them ; cut the meat from the bones, in very small pieces. Wash and split two large heads of celery ; put the white part into pieces ; mix chicken and celery together, and chop line with hash knife. For the dressing, take eight hard boiled eggs, (I use only the yolks,) add to the eggs a teaspoon of fine salt, teaspoon of pepper, one-half gill made mus- tard, one and one-half wine-glass French vinegar ; skim off the grease from the top of the water in which the chickens have been boiled. Use enough of this to moisten 36

SALADS AND SIDE DISHES. 37

well. We prefer it ro olive or sweet oil. Mix all these ingredients thoroughly, stirring them a long time till quite smooth. After you pour it on the chicken and celery mix the whole well together with a silver fork. — 3Irs. Dr. Tom. Smitli, Fayette, Mo.

CHICKEN SAI.AI>.

The meat of two cold boiled chickens, the same bulk of chopped celery, yolks of three hard boiled eggs, yolks of two raw eggs Avell beaten, one tea- spoonful of salt, one of mustard, two teaspoonfuls of white sngar, one-fourth teaspoonful black and red pep- per, four tablespoonfuls olive oil, one teacup vinegar, and one of cream, one medium sized Irish potato, mashed, and put through a sieve. Cut the meat and celery into dice, about three-eights of an inch square, mix them, sprinkle with dry salt, toss up lightly with a fork, and put in a cool place while you prepare the dressing. Rub the yolks of the eggs to a powder, add the pepper, salt, sugar, mustard, and potato, then the oil, stirring well, and adding only a little at a time. Next beat the raw eggs into the dressing, and lastly, the vinegar. Put the dressing in a cool place until you are ready to use the salad, and then stir the cream into the dressing, pour over the meat and celery, mixing thoroughly, and serve at once. Garnish your salad dish with parsley, lettuce, or celery leaves. This will make sufficient salad for sixteen persons.— Mrs. John Shafrotli, Denter, Col.

POTATO SAIvAl>.

Takf four or five good sized boiled potatoes, mash, and add one-half teacup of cream, beat until light ; sea- son with salt, pepper, celery seed, and one small onion, chopped fine. Put one teacup of vinegar in sauce-pan, and when nearly to boiling point stir two well beaten eggs. Stir constantly until it thickens, and pour over

38 THE MISSOURI COOK BOOK.

the potatoes, beating all well together. Put in salad dish, and around the edge lay celery leaves, or parsley. — 3£rs. W. C. Arline, Fayette, Mo.

POTATO SAIiAD.

Boil in salt water three large potatoes, until thor- oughly done. Beat lightly four eggs, add one cup of vinegar, one tablespoonful of sugar, one teaspoonful mustard, one celery seed. Butter, the size of a walnut ; pepper and salt to taste. Put this mixture on the stove, and stir constantly, till it thickens. Then slice the potatoes', and put in layers, with the dressing. — Mrs. Carrie Morrison., Fayette., Mo.

SAI.MOX SAIiAD.

Nine hard boiled eggs, one can of salmon; chop whites of eggs and salmon together, very line ; with a fork cut yolks of eggs smooth, and mix well with oil from salmon, one teaspoon salt, one of pepper, one of mustard, one small cup of vinegar ; pour this over the chopped salmon, and mix well. — Mrs. L. S. Frosser, Fayette, Mo.

SAI.MO:Sf SAIiAD.

One can of salmon, fresh ; four bunches of celery ; chop as for c?iicken salad ; mix with the salmon, and pour the dressing over it. Dressing. — Take half a pint of vinegar, and let it get hot, then beat up two eggs, half a tablespoon of flour, half a tablespoonful of sugar, one teaspoonful of mustard, and a little salt and pepper, four tablespoonfuls of melted butter ; stir this into the vinegar, and let boil until it thickens, then pour over the salad ; garnish with the leaves of celer3^ — 3frs. O. Bower, Fayette, Mo.

OYSTER SAIiAD.

Pour off the liquor of one can of oysters, chop the oysters flne, add six crackers ; roll them with rolling- pin, add chopped pickle and celery seed to taste ; then

SALADS AND SIDE DISHES. 39

pour over all a sauce made of two eggs, tablespoon of mustard, two spoons of butter, a little sugar and salt, and one-half cup of good vinegar ; thicken this over the fire before adding to the oysters, and best to let it cool. I think hard boiled eggs, chopped tine, is an improve- ment. Some use the oyster liquor, and add more crack- ers, but I like it best without. — 3Irs. M. E. Jackson, Fayette, Mo.

OYSTER S AliAD.

One can cove oysters, six hard boiled eggs, one cup chow-chow, or chopped pickle, vinegar, mustard seed, celery seed ; salt and pepper to taste. — Mrs. Lizzie FlsTier. Fayette, Mo.

I.OBSTER SAI.AD.

Two lobsters, picked line, four heads of fresh lettuce, cut fine ; put in a dish in layers, with the lobsters ; boil your eggs, mash the yolks, add three tablespoons of melted butter, a teaspoon of mustard, cayenne pej)per and salt ; two tablespoons of sugar, two caps of vine- gar ; heat together, and pour over when served.

SUMMER BREAKFAST SAI^AD.

Prepare two chickens as you would for salad (using the heart, or liver.) Stir in the above two strained Irish potatoes, and make a dressing in this way : Take the yolks of four hard boiled eggs, and the white of one, (chopped fine.) Rub to a smooth paste, with salt, to taste, one-fourth teacup of melted butter, a little pepper and mustard. (A few spices is an improvement.) Put one-half cup of vinegar in a sauce-pan, and when ready to boil, stir in two well-beaten eggs, stirring constantly, until thick. Mix this with the above, thoroughly, j)ack in a bowl, and set on ice. When ready to turn out cover with one sliced lemon, and the juice of one. — Mrs. Charlie Smith, Fayette, Mo.

40 THE MISSOURI COOK BOOK.

OYSTERS— A liA CHAMBORD.

One-half head of cabbage, chopped line ; season with salt and pepper, and set in a cool place. Take two whole eggs, or tlie yolks of tiiree, two tablespoonfuls of sugar, fonr of vinegar, saltspoon of salt, same of mus- tard. Put this in a sance-pan. set it on the lire, stirring constantly, until it thiclvens ; add a piece of butter, size of a walnut. Let it get perfectly cold before putting on the cabbage. Mix well with a fork, and form in a loaf shape. This can all be prepared several hours before dinner. Wlinn leady to serve take large OA^sters, nicely dried, and bi-eaded, and fr}^ in boiling lard. Have a large platter, very warm. In the center place a thickly folded napkin, and in it place your loaf of slaw, pntting on the top of it some fresh sprigs of pars- ley, and aronnd it bard boiled eggs ; cut in dice. And in the dish, all around it, the fried oysters. — 3Irs. J. Ji. Findley^ St. Louis., Mo.

POMMES— A I.A GRxiTIX.

Have some j)otatoes boiled in their jackets, when cold, peel and cut in small dice, or marble shape ; put them in a pudding dish. Put a pint of rich milk on the lire ; when at the boiling point, add a tablespoonful of flour, dissolved in a little millv, a pinch of salt, and a cn^^ful of grated cheese. Let all cook about iive min- utes ; pour this mixture over the potatoes, and bake in oven until brown on top. — Mrs. J. R. Findley^ St. Louis, Mo.