PUDDINGS AND SAUCES

small pieces and for Lemon cook the pulp of three lemons with cup and a half sugar twenty minutes, then spread the dough and roll as above. Or some simply mix the juice with teaspoon each flour and sugar for each lemon and spread over the ])aste, or use tlie Lemon Butter. Chopped pie-i)hint, thickly sprinkled with sugar is nice used as alcove. A Dixie Rolhj-Fohi is made in two or three rolls, using any of above mixture for spreading, and placed in pan four or five inches deep with cup sugar, half cup butter and hot water enough to cover. Bake half an hour.

Sararin. — Take quart sifted flour, make a well in center, and put in half ounce compressed yeast and two tablespoons lukewarm milk ; mix these together and stand sponge in warm place. When risen to twice its first size, put in gill warm milk and two eggs . With spoon work the mixture together and stir in one more egg; add three-fourths pound butter, teaspoon salt, tal^lespoon sugar, and another half gill warm milk. Still keep working mixture, and add an egg at a time till five have been used. Cut into small pieces two ounces candied orange peel and mix it in the paste. Butter a flut- ted cylinder mold, strew a tablespoon chop[)ed almonds on butter, and half fill mold with paste. Let it stand till it has risen to the top, bake, and when done, turn out. Serve with syrup poured over it, flavored as preferred. Or With Apples^ bake a savarin as above in

cylinder mold eight inches across and when done turn it out on a tall dish so that it stands nearly one and a half feet high. Peel two good ap- plies, cut into small dice and boil them in syru)!. Peel and cut pears in same way, adding a drop or two prepared cochineal to color them. Peel and core seven more apples, halve them and Savarin witb Apples. boil lu svrup. Cut fourtccu sHccs pre-

served pine-apple of the size of the apple pieces, warming them in some syrup. Place these pieces of apple and pine-apple alternately round the savarin. Cut into dice some preserved apricots, cherries, and greengages and boil a minute or two with a gill syrup and half a gill orange juice ; fill center of^circle made as above with this mix- ture and garnish with preserved cherries.

Arrowroot Sauce. — Mix two teaspoons arrowroot smoothly with half pint water ; put in saucepan, add three tablespoons sugar, juice of one lemon and quarter teaspoon grated nutmeg. Let boil, then serve. A gill of any fruit juice may be added if liked.

PUDDINGS AND SAUCES. 767

Apricot Sauce. — Put one cup cream or milk in custard kettle ; when hot add tablespoon corn-starch, mixed smoothly with a little cold milk and cook fifteen minutes. Boil cup sugar and t«n table- spoons water half an hour; to this add half cup apricot pulp (can- ned or fresh fruit rubbed through a sieve), beat well and mix with the boiled milk. Place inner kettle in a pan of cold water and beat for ten minutes, let cool. Peach, Sirawherry, Rabjjherry^ and any fruit may be prepared as above.

Cape May Sauce. — Place gill milk in pan in boiling water and when scalding hot add half pint powdered sugar mixed with yolks of two eggs ; stir until thick as boiled custard, take off and when cool add flavoring to taste. Just before serving mix the well-beaten Avhites lightly with the sauce. If not liked so rich use double the quantity of milk and for Snoio Sauce use only the beaten whites, mixing in at first, and just before serving add half gill lemon juice.

Caramel Sauce. — Make a caramel as on page 411 of three table- spoons sugar, watch carefully until it assumes a delicate brown color ; put into another saucepan three-quarters cup sugar, half the rind of a lemon cut thin, one inch stick cinnamon and three-quar- ters pint cold water ; bring these to a boil gradually ; simmer for ten minutes, add two tablespoons each lemon and orange juice, strain the liquid quickly into the caramel, mix thoroughly and serve.

Cherry Sauce. — Stone pint cherries, crack stones, take out ker- nels and pound in mortar to smooth paste ; put tablespoon each butter and flour in saucepan and stir over fire till a delicate brown, then add cherries, the pounded kernels, four tablespoons orange juice and half pint water. Simmer gently fifteen minutes, or until cherries are cooked, and rub the whole through a puree sieve ; add a little grated lemon rind, powdered cloves and sugar to taste. Bring to boiling point and add two tablespoons lemon juice, then serve. This is a delicious sauce for Boiled Batter Pudding, and when thus used, should be sent to table poured over the pudding.

Chocolate Sauce. — Stir two ounces chocolate (grated) into half pint each cream and milk. Sweeten to taste, cook in custard ket- tle and add small piece vanilla bean. When hot beat into it yolks of four eggs till a good froth and cook till thick. Remove from fire, add well-whipped whites of four eggs mixed with tablespoon sugar, stirring in lightly without breaking up the snow-like look of the froth, and serve either hot or cold. Or to half pint of any boiled custard add one ounce grated chocolate.

Cider Sauce. — Mix two tablespoons butter with a tablespoon flour; stir in half pint brown sugar, and half gill boiled cider; add gill of boiling water, mix well, simmer a few moments and serve hot

768 rUDDINCi? AND SAUCES.

Cocoa-nut Sauce. — Two tablespoons butter, cup of sugar, table- spoon of flour, milk of one cocoa-nut, with a small piece grated.

Cream. Sauce. — Beat to a cream three tablespoons butter, one cup granulated sugar in a l^owl and add half cup cream. Stir one egg, without beating, gently through the mixture and ])lace bowl inside of top of tea-kettle. When hot, flavor with tablesi)oon each lemon and orange juice or teaspoon vanilla, and serve. Or With- out Ef/gs^ use powdered sugar, omit tlie egg and stir constantly. Add flavoring and serve. For a less rich sauce a half cup boiling water may be added with the cream. For Cold Cream Sauce., beat together one cup sugar and half cup butter, and add a cuj) rich cream. Stir all to a cream, flavoring Avith vanilla or lemon, and place where it will get very cold before serving. For Whipped Cream Sauce, whip a pint of thick sweet cream, add beaten whites of two eggs, sweeten to taste; place pudding in center of dish, and surround with the sauce; or pile up in center and surround with small molds of l)lanc-mange, or fruit puddings.

Currant Sauce. — Put in stewpan two tablespoons each butter and flour, and stir till a light l)rown, add a little water and a glass of currant or any fruit juice, or a spoonful of jelly beaten in a glass of water. For a Dried Currant Sauce, pick and wash three table- spoons nice currants, add quarter teaspoon ginger, the juice of half a lemon, and seven or eight lumps sugar, rubbed on the lemon rind. Simmer all these ingredients together till currants are soft. Serve without straining. Any tlried berries may be prepared same.

Custard Sauce. — Four yolks of eggs, four tablespoons pow- dered sugar, grated rind of a lemon, four tablespoons any fruit juice or half and half lemon and orange juice, and a little salt. Beat (piickly over a slow fire, until it assumes a light, frothy custard.

Dip Sauce. — One pint cream or lialf milk, three tablespoons sugai, and half a small nutmeg, grated.

Egg Sauce. — Heat a pint milk to boiling and stir in tablespoon butter and four of sugar; take from fire and stir in yolks of four eggs lieaten with two tal)les]ioons cold milk, then add whipped whites of eggs, flavor with vanilla and serve immediately.

Everg-day Sauce. — To pint boiling water, add heaping cup sugar, pinch salt, and tablespoon corn-starch, mixed smoothly with cold water ; season witli nutmeg, cinnamon, vanilla or lemon ex- tract, boil two or three minutes, stirring all the time, add tablespoon butter and serve. If wanted very clear boil half an hour. For a Jellg Sauce add to above two teaspoons currant, grape, or any jelly beaten with one of water just before serving, omitting all other flavoring. For a Fruit Sauce add two tablespoons any fruit syrup.

PUDDINGS AND SAUCES. 769

For Prairie Sauce, use two-thirds pint water, add another table- spoon butter and beat in whipped Avliito of an ep;^ just before serv- ing. Some add two whole eggs, well beaten. Milk may be used in- stead of water in any of above with half as much sugar. For a Lemon Sauce, add to the Ever3^-day Sauce half a lemon, thinly sliced. Adding a teaspoon each extract cloves, mace and ginger to the Every-day Sauce, makes a nice Spice Sauce.

Foaming Sauce. — Melt cup sugar in little water, let boil, stir in two tablespoons each lemon and orange juice, and then the beaten whites of three eggs ; serve at once. Or Without Eggs beat half cup each butter and sugar to a frothy cream ; set dish in pan hot water, add tablespoon hot water, or more, if preferred ; flavor with vanilla, and stir one way till it becomes a very light foam.

Fruit Sauce. — Cream a half pound butter, stir in three-quarters pound brown sugar, and beaten yolk of an egg ; simmer a few mo- ments over a slow fire, stirring alniost constantly; when near boil- ing add a half pint bottled grape or raspberry juice. Or beat four eggs and put in saucepan with two teaspoons flour smoothed in a little water, quarter pound sugar, and a pint fresh fruit juice, rasp- berry is nice. Put on fire and stir lightly till it thickens, and when it becomes light and frotliy serve at once.

Golden Sauce — Cream two tablespoons butter and four of sugar ; add yolk of egg and stir all into half pint boiling water. Let- cook a few moments in a pan of hot water, then add beaten white slowly and serve. Flavor as preferred.

Hard Sauce. — Beat cup white sugar, powdered is best, and half cup butter together until thoroughly mixed, the longer it is beaten the whiter it becomes. Place in glass dish nicely rounded and smoothed, with nutmeg cinnamon or grated orange or lemon peel sprinkled thickly over. Serve very cold. Or flavor with any ex- tract preferred, make into oval shapes with teaspoon and serve piled in a dish. Good for nearly all puddings and may be colored pink by adding a little fruit juice while beating. Some take equal parts butter and sugar, which makes the sauce very rich. In cold Aveather the butter will need to be softened a little. Flavor with pine-apple extract for Pine-apyle Hard Sauce ; form into pyramid, and by indenting with a teaspoon shape it like a pine-apple. Some add whipped white of an egg. For Lemon Hard Sauce, add juice of a whole or half a lemon according to size, using the grated peel as above. Make Orange Hard Sauce same, or select a thin orange, cut the skin into six equal parts, by cutting through at stem end and passing the knife around the orange to nearly the blossom end; loosen and turn each piece down and remove the orange. Extract juice and mix it with yellow sugar (prepared by dropping a droj) or

770 PUDDINGS AXD SAUCES.

two of pold coloring on wLito suiriir while stirring it) till a ball can be formed, which ])hue in the orange peel and serve. The gold col- oring may be omitted. Lemon Sauce may be made same way. For Cocoa-nut Hard Sauce, add a tablespoon grated cocoa-nut to first recipe and also sprinkle with it.

Lactlola Sauce. — Scald a half pint milk, add sugar to taste and teaspoon tiour or corn-starch mixed smooth with a little cold milk ; boil tNVO or three minutes, stirring constantly, remoye from fire, and add beaten yolks of two eggs and any flavoring liked. Or scald six tablespoons milk and pour oyer the well-beaten yolk of one egg, mixed Avith two tablespoons sugar; then pour this oyer the whip- ped whites beaten with two more tablespoons sugar. Flayor with nutmeg and serye either cold or hot.

Lemon Sauce. — Stir taldespoon each flour and butter in sauce- pan oyer fire till mixture bul)bles,.pour in hot water — about a pint — slowly till sauce is thick as cream, add heaping tablespoon sugar, boil up once, add juice and grated rind of a lemon and serye. An egg or two or yolks of three or four may be added, and more sugar to sweeten to taste. For a richer sauce, take two cups sugar, two eggs, juice and rind of two lemons; beat all together, and just be- fore serving add pint boiling water ; set on stoye, and when at boil- ing point, serye. Never boil sauce after adding lemon, as it makes it bitter. vSomeadd one-third cup butter and tablespoon corn-starch. Or take six eggs, leaving out whites of two, half pound butter, pound sugar, juice and grated rind of two lemons; place over slow fire and stir till it thickens like honey. Very nice. Orange Sauce may be made same, using less sugar.

Ma'plc-suqar Sauce. — Melt over slow fire, in scant cup Avater, half pint maple sugar ; let it simmer, removing all scum ; add four tablespoons butter mixed with a level teaspoon flour and one of grated nutmeg ; boil a few moments, and serve with boiled pud- dings. Or, make LLard Sauce of tablespoon butter to two of sugar.

Marigold Sauce. — Four tablespoons butter, seven of best pow- dered sugar, half cup fruit juice, cup cream, half a nutmeg, yolks of six eggs ; scald cream in custard kettle, beat butter, sugar and eggs together; add nutmeg, pour hot cream over all, add juice and serve.

Minnehaha Sauce. — Beat, in a two quart bowl, four tablespoons butter and two-thirds pint brown sugar, to a cream, with a wooden spoon ; then add four tablespoons sweet cream, then the juice and grated rind of a large lemon , place bowl in top of tea-kettle half full of boiling water ; when meltecl to a thick creamy froth, serve.

Orange Sauce. — Beat whites of five eggs to stiff* froth, add coffee cup powdered sugar, juice of two oranges and grated rind of one.

PUDDINGS AND SAUCES. 771

Make Lemon Sauce same way. Or make in proportion of two eggs to one lemon and half cup sugar.

Pine-apple Sauce. — Grate a pine-apple, add a very little water, simmer until quite tender, mix with it, by degrees, half its weight in sugar, boil gently for five minutes, and serve.

Plain Sauce. — Make as White Sauce, page 178, using sugar in place of salt and pepper and adding a little grated lemon rind, nut- meg or powdered cinnamon. Boiling a few bitter almonds in the milk for half an hour, then straining and using as above is nice.

Prune Sauce. — Boil a half pound best prunes in just enough water to cover till soft. Remove from pan, take out stones, break them in a mortar ; put these and the fruit, with four tablesoons any fruit juice, juice of a lemon and small piece of the peel, in sauce- pan ; add syrup in which prunes were boiled, a little sugar to taste. half teaspoon powdered cinnamon, and simmer seven or eight min- utes. Strain through a coarse sieve and add more water if too thick.

Queen Sauce. — Boil pint water and scant three gills sugar half an hour; when cold, add gill orange and one-third of lemon juice. Or if wished hot add the juice just before taking from stove.

Sago Sauce. — "Wash tablespoon sago in two or three waters and then put in saucepan, with third of a pint water and peel of a lemon ; simmer gently ten minutes, take out lemon peel, add strained juice of one lemon and two oranges with sugar to taste, and if liked a little cinnamon, give one boil and serve. This is a delicious sauce for boiled puddings.

Saratoga Sauce. — Boil half cup each cream and milk, stir in heaping teaspoon corn-starch mixed smooth in a little cold milk, and add two tablespoons butter beaten to a cream with five of sugar. Serve at once.

Strawberry Sauce. — Half cup butter, one and half cups sugar, and pint strawberries mashed till juicy. Canned berries may be used. Beat butter and sugar to a cream ; then stir in berries and beaten white of an egg. Raspberry Sauce made same way. Or take two eggs, half cup butter, cup sugar and beat thoroughly to- gether with a cup boiling milk and one of berries.

Vinegar Sauce. — Pint boiling water, cup sugar, tablespoon flour mixed smoothly in a little water, quarter of a grated nutmeg, and a pinch of salt ; let boil ten minutes ; just before serving add tablespoon butter and two tablespoons vijiegar.

772 SALADS.

Salads, when properly prepared, are very appetizing and whole- some, especially in tlie spring when the system needs the refresh- ing and tonic elements of the green salad plants. They may also be made very attractive additions to the table, and as will be seen by reference to the recipes Avhich follow are very easily prepared, re- quiring very little thought or labor and man}'- from the most simple ingredients, while some are quite inexpensive, utilizing odds and ends that frequently go to waste. The variety of salad materials is almost innumerable and may be divided into six classes ; salad plants, un- cooked and cooked vegetables, meats, fish, and fruits. For a list of the first, see Marketing. The excellence of a salad depends upon the fresh- ness of its materials, and the preservation of an equal flavor in the use of condiments ; the best salad is one in which no one flavor pre- dominates and the ingredients composing the salad must harmon- ize with the dressing. The importance of using none but the purest condiments must not be overlooked, for a perfect salad cannot be made with inferior ingredients. All vegetables must be carefully cleaned and if to be used uncooked, thoroughly cooled before dressing. Let- tuce should be carefully washed, as soon after picked as possible, in plenty of cold, salted water, rejecting all imperfect leaves, bei'ng careful not to bruise stems or leaves as it causes them to wilt, and left in clean, cold, salted water until fresh and crisp ; then wrapped in a clean wet cloth, and kept in a cool, dark place ; to lay it next ice in a refrigerator is an excellent way to keep it fresli and crisp. The salad in which lettuce is used should not be dressed until just

SALADS. 773

before serving, because the lettuce wilts so soon after the dressing is applied ; the nicest small leaves should be reserved for decorat- ing, the larger ones should be laid around the sides and in bottom of salad bowl, and the rest torn apart with the fingers.

Celery should also be carefully washed in plenty of cold, salted water, trimmed into lengths, wrapped in a wet cloth, and kept in cold place until wanted for the salad, when it should be cut into bits with a knife, not chopped. When celery cannot be had, chopped white cabbage, or head lettuce, shredded, may be used instead with celery seed. Frozen celery should be thrown into cold water while it is yet stiff; if it is allowed to partly thaw before putting into cold water it will be spoiled. All vegetables can be kept as above and crisped by placing in ice water an hour or two before serving. As- paragus, pease, and string beans for salads should be boiled in salted boiling water until tender, then drained and put into cold water at once, to preserve their color, and drained on a dry cloth to free from moisture before using. In preparing meat for salads it is much nicer to pick it or cut with a knife instead of chopping, always removing bits of gristle, fat and skin.

Mixing Salads. — In preparing dressing, powder the hard-boiled eggs, either in a mortar with a wooden pestle or by mashing with back of salad spoon (if raw eggs are used beat well and strain), add seasoning, then oil, a few drops at a time, and, lastly and gradually, vinegar. The wooden salad fork and spoon are <^g^^_-- best to use in making salads, though silver may be used. Always use freshest olive salad oil, not common sweet oil ; a dark paper should be kept saua Fork and spooa. around the bottles of oil to shield them from the light, and they should be corked tightly enough to exclude the air and kept in a cool place. If oil can not be obtained, cream or melted butter is a good substitute and by some considered even more palatable, but when used it should be added last of all. All cooked dressings are better made in custard kettle, using great care in adding eggs, let- ting the mixture cool slightly, and adding slowly, lest they curdle. Then, whether cooked or uncooked, dressing should be made as cold as possible heioxQm\yi\x\g\\\i\i the salad, save when otherwise specified in recipes where cooked dressings are used. The quantity of oil and vinegar may be increased or diminished accordingto taste, as many persons prefer a smaller portion of the former, and when sugar is used the quantity will depend somewhat upon the acidity

774 SALADS.

of the vinegar. In using raw eggs, the yolks make a richer dressing and when making a quantity it is economical to prepare it on bak- ing day, using the whites for cake. Appropriate dressings for each salad are suggested in recipes, but any dressing preferred may of course he used instead, AVhen mixed, green salads should be stir- red as little as possible, in order that their freshness may be pre- served until they are served. Borage, summer savory, chervil, nas- turtium, sorrel and endive (which must be blanched or it is bitter) may be added to green salads. In preparing meat salads, all the ingVedients, except the delicate green, if any is used, may be pre- pared the day before using if kept on ice or in cold place, but must not be mixed until an hour or two before serving. Then add the dressing and mix by tossing up lightly with a wooden or silver fork, turn into salad-bowl or on platter and shape into an oval mound, taking care to handle very lightly, never using the least pressure to get it into form ; then place on ice or in very cold place till ready to serve, as cold salad must be ice cold to be at its prime. Or mix only a part of the dressing with the salad and place remainder over the top. The salad is sometimes mixed with a plain dressing and a Mayonnaise placed over just before serving; or the entire dressing may be poured over the top. The ^layonnaise, or a cooked dress- ing is generally used with chicken, fish or meat salads, and most vegetable salads ; for green salads, lettuce, cress, etc., the French or any plain dressing is most appropriate.

Serving Salads. — Green salads are usuall}- served in salad- bowl, also those arranged in layers, but for meat salads and com- bination of vegetables, as the Russian and Boston, the platter, is more often used, as it can be more handsomely garnished and pre- sents a more attractive appearance. Though suggestions for garn- isbing follow each recij^e, no exact rules can be given as the ma- terials mentioned may not always be at hand and much depends upon the individual taste and judgment. Wild flowers or nastur- tiums neatly arranged with alternate tufts of green, are very pretty (luring warm weather. During cold weather garnish with sliced (>ggs and ])retty designs cut from beets, turnips, radishes, celery, etc. As handsome a garnish as we ever saw was as follows; in center of the hollowed halves of whites of boiled eggs was placed a spray or two of parsley, the stem stuck in egg, so it was held firmly; three of these halves were ])laced in center of salad, then rings of the white placed around salad with a spray of parsley in each ; celery tufts could he used instead of ])arsley. A nice way of serving isin Salad Shells; put two or three small lettuce leaves together in form of a shell, or take the cu})-shaped leaves, form cups and arrange on a platter ; or some place a folded napkin in salad-bowl, then cover with lettuce leaves to absorli the drippings from the ice and ])ut in the shells or cups with pieces of ice between ; put in each a table- spoon of the salad and over this a teaspoon of dressing. Or ar-

SALADS. 775

rangefbus in individual dishes and place one at each plate ; this is a very simple and yet very attractive way of serving any salad, ex- cept a green salad. Fruit salads are generally served at breakfast ; vegetable and meat salads usually for tea and lunch or after meats at dinner. The cabbage, celery, cucumber, potato and green salads, are particularly appropriate for serving with meats, though some prefer to serve lettuce and celery salads after the meat course. The richer salads, like chicken, lobster and salmon are particularly nice for suppers and lunches, but are also served after meats at dinner.

Bacon Dressing. — Cut half pound fat bacon in slices, then in very small pieces, and fry until fat extracted is a light brown ; re- move pan from fire, add juice of one lemon, four tablespoons strong vinegar, saltspoon pepper, and pour it over the salad with the pieces of bacon. A very nice dressing when oil is not to be had. Or heat two tablespoons bacon or pork fat, in custard kettle, s.tir in table- spoon flour, add half cup water and boil up once ; add half cup vin- egar, and tAvo eggs, beaten with half teaspoon salt, teaspoon each sugar and mustard and tablespoon lemon juice ; cook four minutes, stirring constantly, cool and use. Will keep two or three weeks in cold place if corked tightly. Or With Onion, fry two large slices onion, finely minced, in two tablespoons bacon or pork fat, until 3'^ellow, then add teaspoon each salt and sugar, quarter teaspoon pepper and half cup vinegar. Nice for Cabbage Salad.

Bavarian Dressing. — Put half pint boiling water in custard kettle, add three tablespoons vinegar and place on stove. Beat three eggs lightly ; mix with a little cold water, tablespoon mustard, tea- spoon salt, pinch of cayenne and half tablespoon corn-starch, beat this mixture up with eggs, and stir it very slowly into the boiling water and vinegar, removing latter from stove in order to prevent possibility of curdling ; then return to stove and stir constantly un- til quite thick. Take from fire, add immediately a quarter pound butter and stir until it is thoroughly melted. Put yolk of an egg on plate, and with a fork, mix gradually with it gill olive oil, beat- ing it in well. When first mixture is cold, beat second into it. If more oil is desired, the yolk of another egg must be mixed with it. This recipe will make about a pint.

Bohemian Dressing. — Beat yolks of eight eggs, add cup sugar, tablespoon each salt, mustard, and black pepper, a little cayenne, half cup cream, and mix thoroughh' ; bring to a boil a pint and a half vinegar, add cup butter, and when melted pour upon the mix- ture, stir well, and when cold put into bottles and set in cool place. Will keep weeks in hot weather ; is excellent for cabbage or lettuce.

Bouillon Dressing. — To one pint boiling water, or veal, fish or chicken broth add a small, scraped carrot and half an onion, sliced, half bay leaf, celery root cut in pieces, seven cloves, five whole all-

776 SALADS.

spice, fifteen pepper-corns and quarter teaspoon white mustar(iseed ; simmer fifty minutes, adding a little more -water if needed ; strain and cool. To each gill liquid add a gill vinegar, teaspoon sugar, and pour over any salad wished. For Jellied Bouillon Dreissing, add to this, third of box gelatine soaked in cold water, and to each quart of liquid the white and shell of an egg ; when just commencing to boil place on back of range and simmer seven minutes or until it looks clear as inclarif3'ingsoup ; strain and use as directed in Gelin- ola Salad. When vinegar is strong do not use more than two-thirds as much. Doul)le this recipe makes a pint of bouillon and this with two-thirds pint vinegar, two-thirds box or ounce and a third gela- tine and a box sardines makes a quart mold of Sardine Salad.

Cream Dressing. — Three eggs, tablespoons olive oil or melted butter, and two of mustard, cup each sweet cream and vinegar, tea- spoon each salt and pepper; mix mustard and oil, then eggs well- beaten, cream, vinegar, salt and pepper, all together; put mixture in custard kettle and boil gently until thick as cream ; when done, put in quart jar, cork tightly, and it will keep for months. Can be used for all kinds of salads and slaws, A tablespoon sugar may be added if liked. If to be used immediately make only half or a third of the recipe, and add beaten egg and cream after taking from fire. Some use only the yolks of eggs, and add a small onion chopped very fine, or for B^je Beach Dressing, put half pint sweet cream in custard kettle ; wlien hot, add tablespoon corn-starch or two-thirds as much flour, cook three minutes, add tablespoon sugar, remove from fire and when slightly cooled add the well-frothed whites of two eggs. When cold, add tablespoon oil, teaspoon each salt and mustard, pinch cayenne, or saltspoon white pepper and third of a pint vinegar. For Eggless Cream Dressing, prepare cream as above add tablesi)oon butter mixed smooth with a tablespoon and a half flour, cook two or three minutes ; take off fire, add tablespoon more butter, stir till well mixed, add vinegar and seasoning as above, omitting the oil. Addition of lemon juice, minced onion, parsley, chopped pickle, etc., may be made as wished. To make a Cold Cream Dressing stir to a cream one egg, cup rich sweet cream, and tablespoon sugar and add half cup vinegar with mustard, salt and pepper to taste. Set on ice till ready to serve. Or use yolks of two or more eggs, and lemon juice instead of vinegar, if preferred, and add

SALADS. 777

Creole Dressing. — To three quarters pint tomato pnlp obtained by rubbing cooked tomatoes through a puree sieve, add tablespoon arrowroot or corn-starch mixed smooth in a little cold water. Boil ten minutes in custard kettle, add tablespoon butter, half teaspoon each sugar and salt, quarter of white pepper and two or three table- spoons vinegar. Use either hot or cold.

Eggless Dressing. — Boil cup vinegar with half cup sugar, butter size of egg, tablespoon ground mustard, and salt and white pepper to taste. Let cool before adding to salad. A cup cream may be added when taken from fire.

French Dressing. — Mix thoroughly together six tablespoons oil, two saltspoons salt, half saltspoon white pepper and two tal)le- spoons vinegar. A pinch cayenne may be added. For an Italian Dressing add teaspoon each chopped onion and pickle. For Eng- lish Dressing add to French Dressing a teaspoon prepared mustard.

Lactiola Dressing. — Four tablespoons butter, one of flour, one of salt, one of sugar, heaping teaspoon mustard, pinch of cayenne, cup milk, half cup vinegar, three eggs. Heat the butter in custard kettle, add flour, and stir until smooth, being careful not to brown, then add milk, and boil up. Beat eggs, salt, pepper, sugar and mus- tard together, and add vinegar. Mix with boiling mixture, and stir until it thickens like soft custard. Let cool, and when cold, bottle and place in ice chest. This will keep two or three weeks. Or take same proportions of other ingredients using oil instead of butter. Stir the oil, salt, mustard and sugar in a bowl until per- fectly smooth ; add the egg and beat Avell, then the vinegar and lastly the milk. Cook in custard kettle eight or ten minutes, let cool and serve . Or if wanted richer and for immediate use take half as much vinegar and milk, beat the eggs separately and just before taking from fire add the whipped whites and let cool, stirring once or twice.

Mayonnaise Dressing. — Take yolks of two eggs, two saltspoons salt, one of white pepper or pinch of caj^enne, teaspoon dry mustard, half pint olive-oil and about three tablespoons vinegar. To prevent danger of curdling, beat with a wooden spoon the yolks, salt, pep- per and mustard together, before adding the oil which must be stir- red in graduall}'', a few drops at a time, taking care to blend each portion with the egg before adding more, stirring constantly, until a thick paste is formed, and the mixture has a glossy instead of velvety appearance ; then add a few drops vinegar, stirring all the time, until of the consistency of thick cream ; stir in more oil in drops until the mayonnaise is stifT again, when a few drops vinegar should be beaten in and so continue alternating until all the oil is used, adding vinegar rather cautiously at the last so that when fin- ished the mayonnaise will be stiff enough to remain on top of the

778 SALADS.

salad. The dressing should be stirred one way, as reversing the current causes it to curdle. Lemon juice may be used injstead of vinegar, or a few drops may be added with the vinegar. This is the smoothest and richest of salad dressings, the oily flavor is entirely lost in combination Avith the raw egg. Fifteen or twenty minutes are usually required for putting the ingredients together. Care must be taken not to add too much oil at first or the mayonnaise will curdle. When this happens, beat the yolks of one or two more eggs on another plate, add to them the curdled mayonnaise by de- grees, and finish by adding more oil and vinegar or lemon juice. Some think there is less danger of curdling if the addition of vine- gar is begun when only a little oil has been used. After all ingred- ients are thoroughly mixed the addition of a cup whipped cream en- riches the dressing, and some add a teaspoon or two sugar. This sauce keeps well, if bottled and corked with a glass stopper, and it may be made at any time in advance when yolks are left over from baking. In summer, place oil and eggs in cold place half an hour before making. The well-beaten white of an egg maybe added to the dressing just before using. To make Red Mayonnaise^ add lobster coral, pounded to a powder and rubbed through a sieve, or use juice from boiled beets. For Green Mayonnaise, add Spinach or Parsley Coloring, and usetaragon vinegar. If liked any of the flavored vinegars given in Pickles may be used instead of the plain. For Sardine Dressing add to the above the yolks of four liard- boiled eggs pounded in a mortar with three sardines Avhich liave been perfectly freed from bones, A nice dressing for fish. Butter can be used in

Minnehaha Dressing. — Dissolve tablespoon mustard in a little vinegar, then add a little more of latter till a half pint is used ; mix in this gill sugar, more if wished sweeter, and two tablespoons soft, l)ut not melted, butter ; let boil, place on back of range and add yolks of six eggs or four whole ones, as directed in Mixing Salad. When done, and iee cold })our over any salad wished, but especially nice for Tip-Top Salad. This dressing keeps nicely when corked tightly. Less eggs may be taken, using a teaspoon corn-starch for each egg omitted.

Orange Dressing. — Beat together two and a half gills orange and gill lemon juice, add five tablespoons fine granulated sugar and beaten white and shell of half an egg ; cook in custard kettle ten minutes, strain and when cold pour over the salad. For Jpllied Orange Dressing, add to above mixture when half done, third of a box gelatine, (two-thirds of an ounce) soaked in seven tablesi)ooi)s cold water, strain and use as directed in Gelinola Salad. For Basp- herry Dressing, make as first recipe, using two and a half gills rasp-

SALADS. 779

berries and one gill currant juice ; for Jellied Rasphevry Drenfiing, make as second recipe. Water may be added to juice if wished.

Potato Dressing. — Peel one large potato, boil, mash until all lumps are out, and add yolk of a raw egg ; stir all well together and season with a teaspoon mustard and little salt ; add about half gill olive oil and vinegar, putting in only a drop or two at a time, and stirring constantly, as success depends on its smoothness.

Swedish Dressing. — Yolks of two eggs beaten thoroughly, level teaspoon salt, one of pepper, two of white sugar, two of prepared mustard, tablespoon butter ; add four tablespoons best vinegar, put in custard kettle and stir constantly till it thickens ; when cool it is ready for use. This is sufficient for one quart finely-chopped cab- bage, and for that should be poured over while hot, thoroughly mixed Avith it and served when cold.

Sioiss Dressing. — Mash the yolks of four hard-boiled eggs, with two teaspoons each white pepper and made mustard, one of salt and a pinch of cayenne ; add three tablespoons melted butter or salad oil, a few drops at a time, and when smooth stir in a well-beaten egg, and gradually add cup vinegar, or use half lemon juice. Some use only the yolks of two or three hard-boiled eggs, and stir in beaten yolks of two eggs at the last instead of the whole egg. A tablespoon sugar may be added, and cream or clarified chicken fat may be used instead of oil or butter, adding twice the quantity of cream. Or for a Foam Dressing stir in first recipe the w'hipped white of an egg just before serving, having added tablespoon sugar.

Anchovy Salad. — Wash, skin and bone eight salted anchovies soak in cold water, or water and milk, an hour, then drain and drv, them. Arrange lettuce leaves neatly in salad bowl and over them put the anchovies and two sliced hard-boiled eggs, pour a French or any plain Dressing over and serve. If preferred, the fish may be chopped or cut into strips.

Apple Salad. — Slice very tart apples and mix with young onions, chopped, place on a dish and pour a French Dressing over. Or for Apple^nd. Celery Salad mix equal quantities sliced aj)ples and cut celery and pour over any dressing preferred.

Asparagus Salad. — Scrape if necessary, and wash asparagus, and boil soft in salt water ; drain off water, add pepper, salt and strong cider vinegar, and then cool. Before serving, arrange as- paragus so that heads will all lie in center of dish ; mix the vinegar in which it was put after removing from the fire with good olive oil or melted butter, and pour over the asparagus. Or pour over the Eggless Dressing. Or arrange the asparagus in center of dish with border of caulifiower, first cooked in salt water and cooled, and pour over Cream or Mayonnaise Dressing. Or after cooking the aspara-

780 SALADS.

gus put in cold water as directed in preface, cut in inch pieces and serve as above. Garnish with capers.

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; Avhen cool add ^^^'^•r^S^^^SS^' ■»' oli^'e-oil or melted butter. The onions may be ^^0SJMttjSt^^ omitted. Or when beans are cold slice them ^^^^^^WM^ lengthwise, cutting each bean into four long slices ;

^ Bean Salad. placc theui ucatly, tbe slices all lying in one di-

rection, crosswise on a platter. Season them an hour or two before serving, with a marinade of a little pepper, salt, and three .spoonfuls of vinegar to one spoonful of oil. Just before serving, drain from them any drops that may have collected and carefullymix with the Italian Dressing. For Lima Bean Salad, boil quart Lima beans in salted water till tender, drain and put in salad bowl with three hot boiled potatoes cut in slices, chop a stalk celery and sprinkle over, then cover with the English Dressing, set in cool place or on ice and when cold serve. A little cold boiled tongue may be added if liked. To make salad from dried beans, soak the beans and boil in salted water until done, but not broken ; when cold, add grated onion and chopped parsley to taste, and the French Dressing.

_ Borate Salad. Prepare as lettuce, add a few leaves sorrel, a sprig or two each chervil, tarragon and parsley and teaspoon chop- ped chives ; pour over a French Dressing and serve. Or for a Mixed Salad, take 0(|ual jvirts borage, lettuce and sorrel, add one or more of the herbs and dress as above.

Cahhage Salad. — Two quarts finely-chopped cabbage, two level tablespoons salt, two of Avhite sugar, one of- pepper, and a heaping one of ground mustard ; rub yolks of four hard-boiled eggs until smooth, add half cup butter, slightly warmed ; mix thoroughly with tbe cabbage, and add cuj) good vinegar ; serve with whites of eggs sliced and placed on salad. Or mix with the cho])ped cabbage any hot dressing ; the Cream Dressing and the Bacon Dressing with onions are both nice with cabbage. Some add ten cbopped hard- l)oiled eggs to the cab])age, or chopped celery in the proportion liked, mixing with either any dressing preferred. Tip-top Salad is made by letting the two quarts chopped cabbage soak in salted water, two tal)lespoons salt to quart water, an hour or longer ; meantime making tbe Minnehaha Dressing and mixingit with thecabbage after draining in colander, pressing well with potato masher to extract all the water ; toss lightly with fork and serve. A little cliopped celery soaked with the cabbage is an improvement as it harmonizes perfectly and a quantity may be made up for it keeps nicely in a tightly cov- ered jar. iSlany preferto omit the mustard from this as well as all Cabbage Salads, thinking the cabbage possesses enough of that bit- ing flavor in itself. Or heat scant cup vinegar, and when boiling add

SALADS. 781

taMespoon each butter and sugar, teaspoon essence of celery and white pepper and salt to taste ; then stir in a small head cabbage, chopped or sliced fine and scalding hot, but do not boil. Meantime have a cup sweet milk heated to boiling, stir in two well-beaten eggs and cook till it thickens. Put the cabbage in salad bowl, turn the custard over it and stir in quickly, tossing up with silver fork until thoroughly incorporated. Cover to keep in the strength of vinegar and set on ice. Serve perfectly cold garnished with sliced hard- boiled eggs and tufts of green alternated with red pickled beets ; using the white of eggs in rings and filling center with the beets cut to fit, or in any fancy shape makes a pretty ornament. For Pepper Salad^ add chopped green peppers removing seeds, to cabbage shaved fine and serve with a Swedish Dressing.

Celery Salad. — Cut off the root end of three heads of blanched celery, wipe each stalk carefully, cui into small pieces, put in salad bowl, place a Potato or Mayonnaise Dressing over and serve. May be garnished with white celery leaves or water cresses, or arrange on a flat dish and encircle with points of pickled beets. Another salad is made by mixing a head of cabbage with three bunches celery, first chopi^ing both fine and add any dressing preferred.

Chicken Salad. — Boil three chickens until tender, salting to taste ; when cold cut in half-inch pieces, rejecting all fat, gristle and skin and add twice the quantity of celery washed and cut up with a knife but not chopped, and four cold-boiled eggs sliced and thor- oughly mixed through the other ingredients. For dressing, put on stove a saucepan with pint vinegar and butter size of an egg, and beat two or three eggs with one tablespoon mustard, and white pep- per, two of sugar and teaspoon salt, and when thoroughly beaten together pour slowly into the vinegar until it thickens. Be careful not to cook too long or the egg will curdle. Remove, and when cold pour over salad, mixing it lightly through with wooden or silver fork, adding pinch of cayenne and juice of one or two lemons. Taste to ascertain if rightly seasoned, and add more vinegar and salt as needed. All may be prepared the day before, mixing a short time before using. If a very delicate salad is wanted use only the white meat. Some use half as much celery as chicken, others equal quantities and some one and a half or twice as much of for- mer as latter, and the proportions may be otherwise varied to suit the taste of individuals. Some use half celery and half lettuce, and either cabbage, lettuce or chopped pickled cucumbers may be used instead of celery, adding two tablespoons celery seed, but the salad will not be so nice. The celery and chicken should be cut in same- sized pieces, but never chop either, as if cut too fine the salad be- comes an unsightly hash. Some use only the whites of hard-boiled eggs in the salad, and add the mashed yolks to the dressing, or use latter in the salad and the whites cut in rings as a garnish

782 SALADS.

are liked by some in chicken salad. The dish may be very taste- fully garnished with sliced lemon, boiled beets sliced and cut in fancy shapes, hard-boiled eggs in slices, or use the white rings and yolk slices separately, small pickled cucumbers, olives, strips of anchovies, and small lettuce leaves, celery or parsley ; combining any two or more as fancy dictates. When preparing for a large company, turkey may be used to better advantage than chicken, there being so much more meat in same number of pounds. If either turkey or chicken is allowed to cool in water in which it is boiled the meat will be more juicy and tender than if taken from the water as soon as done. The liquor makes very excellent soup. Avith the usual additions, and should be saved for this purpose, Some claim that chicken salad made after the following rule can be mixed two or three '.l;.ys before using: Boil one chicken tender and chop the meat i-Mdcrately fine, also the whites of twelve hard- boiled eggs, r.dd >^>■.'^l quantities of chopped celery and cabbage; mash the j'olhi:, i "-.o, r.du tv/o tablespoons butter, two of sugar, one teaspoon mustam, ^cppcr and salt to taste, and lastly half cup good cider vinegar ; peur over salad v-^nd mix thoroughly. The Philadel- phia Drcscinn is considercc5 very nice and is made by adding to one pino ''x-'ling water a heaping tablespoon corn-starch, mixed smooth in c K"* water; when well thickened add two tablespoons from the top of the chicken-liquor. Remove to back of range or table and add th: beatonyolks of five eggs and continue to stir till almost cold. Prepare a thin dressing by rubbing yolks of three hard-boiled Cgrrs, very fine, adding tablespoon each made mustard and pulverized sugar

SALADS. 783

as above, and pour the Mayonnaise Dressing over. When making for large parties, or when the chicken is dry from having been cut up too long, first pour a Plain Dressing over the salad, let stand au hour or two and drain before dishing and adding the Mayonnaise. But when lettuce leaves are used, the vinegar or plain dressing must be poured over the chicken alone as the lettuce wilts so soon, and must be added only j ust before dishing for table.

Crah Salad. — Boil three dozen hard-shell crabs twenty-five minutes, let cool, remove top shell and tail, and quarter the remain- der. Pick the meat out carefully with nut-pick or kitchen fork, tak- ing that also from the large claws, and the fat which adheres to the top shell ; add an equal quantity cut celery and mix with a few spoonfuls French Dressing, then put in salad bowl and mask it with Mayonnaise Dressing. Garnish with the claws, shrimps and hard- boiled eggs alternating with tufts of green. For Craiv-fish Salad, cook and prepare the fish as above, removing the tail part, splitting in two and taking out the black ligament. Put in salad bowl on bed of shred lettuce, pour ]\Iayonnaise Dressing over, garnish with head part of shells, hard-boiled eggs and tufts of green, and serve.

Cucumber Salad. — Put the cucumbers on ice until Avanted and m paring them take care to remove all the green inner portion of the skin, which is very bitter, first cutting off the end where so much of the bitter juice is secreted, and pare them lengthwise. For the simplest of cucumber salads, after paring slice very thin, sprinkle a little salt over them, and let stand ten minutes ; or lay them in cold, salted water an hour before serving ; then drain on a cloth, sprinkle over a half teaspoon pepper and cover with vinegar ; or pour a French or Cream Dressing over. Or after preparing the cucumbers as above mix two tablespoons salad oil or ham gravy with as much vinegar and teaspoon sugar, and add to the cucumbers with teaspoon pepper, stirring well. For Cucumher and Onion Salad mix sliced or chopped onions with the cucumbers, put the dressing in bottom of salad bowl, place the sliced cucumbers in middle with onions around, and mix the dressing when serving. Lactiola Dressing is nice for this salad. For Radish Salad prepare and dress radishes same as cucumbers, adding a little sugar to modify their sharpness. A simple and agreeable Fruit Salad is made by combining goose- berries or barl)erries with young onions and cucumbers, sliced, serv- ing with any plain dressing.

Egg Salad. — Put the small crisp leaves of a head of lettuce in salad bowl, slice four hard-boiled eggs over them and over these sprinkle a dozen chopped capers; serve with Sour Cream Dressing poured over all. Or chop two large heads of lettuce coarsely with eight hard-boiled eggs and mix with a small cup rich sweet cream, or two tablespoons best salad oil, with vinegar, mustard, pej^^er and salt to taste. A small head of cabbage may be substituted for the

784 SALADS.

lettuce, but the cabbage must be thinly shaved with a sharp knife, not chopped. Cheese Salad is made the same, using finel}'- minced cheese instead of eggs, and always making with lettuce. Serve with Eggless Dressing. A Mint Salad is ma<le same as Egg Salad, add- ing six leaves mint chopped fine, and the Foam Dressing.

Endive Salad. — The curled endive is excellent for fall and winter salads. Pick the leaves over carefully, separate the green from the white, blanch the latter and put in salad l)owl, add minced herbs and very little minced onion and serve with French Dressing. Or take equal quantities endive, celery and cress. Shrt'd tlie celery after cutting in inch pieces, mix all togetlier and pile high in a dish, pour around them any dressing preferred and garnish with slices ut hard-boiled eggs and boiled beets.

Fish Salad. — Shred a pound cold boiled Lake trout into pieces an inch square, mix with half a Ma3'onnaise Dressing, place on a plate surrounded with tender leaves of lettuce to be eaten with it and pour remainder of dressing over. Or mix with the fish an ecjual C[uantity of cut celer}', chopped cabbage or shred lettuce, some pre- ferring the latter for fish salads. Any kind of cooked or canned fish can be served same. Three salt anchovies, chopped with a dozen capers may be added before mixing in the dressing. Using Anchovy or Tarragon vinegar makes a nicer dressing for fish than tlie plain vinegar. For Codfish Salad either broil or boil the quantity cl<'- sired, and when cold shred, mix with shred lettuce, add the Mayon- naise Dressing and serve with garnish of thinly-sliced lemons hard- boiled eggs, etc. For a Shad Roe Salad boil three roe in salted water twenty minutes, when cold cut in thin slices and let stand in the pickle given in Salmon Salad two or three hours. Then serve arranged in a circle on a bed of lettuce with Mayonnaise Dressing in center. Roe of any fish may be used and is nice ^\ith Tomatoes: after l)oiling, slice thin and ])lace in salad bowl with alternate layers sliced tomatoes ; garnish with lettuce and sliced hard-boiled eggs and serve with Creole Dressing.

Gelinola Salad. — This is one of the most delicious as well as ornamental salads and is made with fish, shell fish, meats, fruit, vegetables, etc. To make inVAi^/,?/^, any kind of cold, cooked fi.^h may be used, cut in pieces, but sardines and canned shrimps ])re- pared whole are especially ornamental; make a Jellied Bouillon Dressing, using Tarragon or Anchovy vinegar if obtainable, instead of the plain vinegar, llinse a mold and pour in some of tlie jdly, to the depth of third of an inch ; set mold in a ])ed of pounded ice, or snow, and put in a cold place; when hardened lay in Avhole fish, or pieces, in any design wished, not letting them touch the sides of mold; then fill spaces between the fish with more jelly until the fish begin to float, and when hardened repeat as above, till mold is full. Keep dressing from hardening while using, by placing pitcher

SALADS. 785

in hot water as described in Chicken in Jelly; although if bed of ice or snow is used, the salad soon hardens and simply keeping the pitcher on kitchen table will be warm enough as it wants to l)e half thickened when used. Place mold on ice for three or four hours, re- move as directed, and serve on platter garnished with parsley, let- tuce, sliced boiled eggs, beets, etc., arranged in any pretty design. A Sardine Dressing may be prepared and a, spoonful placed ui)on each slice when served at table, or it may be served without any dressing. Or With Oysters, slightly cook them, or sprinkle with salt and pepper and let stand an hour or two, drain and make same way, adding celery cut in quarter inch dice as a border to the layer of oysters, and using the oyster liquor with what water is necessary in place of the water for the Jellied Dressing. Celery Vinegar makes the salad nicer than plain vinegar. ^Yifh Lobster, make same as fish and the coral and different parts can be arranged in the jelly to make a very handsome dish. With Game, Poultry, or Meat, pre- pare as with fish, using cold, cooked ingredients and serving at table with any dressing wished or without any. A harmoniously flavored vinegar may be used in the dressing, for any of the differ- ent salads instead of the plain if wished. With Fruit, make same, using the Jellied Orange Dressing with high-colored fruit, as cur- rants, raspberries, cherries, strawberries, blackberries, etc., and with slices of peaches, pears, apples, etc., the Jellied Raspberry Dressing, serving former with or without the Orange Dressing (liquid) and the latter Avith or without the Raspberry Dressing. With Vege- tables prepare in same manner, using cold cooked vegetables w

Herring Salad. — Skin two herring, soak overnight, take out bones and cut in quarter-inch dice, or very small pieces ; take seven medium-sized cold boiled potatoes, slice and cut as above, making two or three times as much cut potato as herring ; then cut three red beets that have been cooked, peeled and placed in vinegar over- night, in dice as above and chop fine one small raw onion, mix lightly and to this add two or three boiled eggs, cutting the whites and yolks separately. Before mixing resej-ve in separate dishes some of the herring, potatoes, beets and white and yolk of egg with which to garnish the salad when ready to serve. Beat together half cup cream, quarter teaspoon mustard, saltspoon pepper and tea- spoon sugar ; add two or three tablespoons of the beet vinegar and pour over the mixture, tossing it lightly together. Put on platter,

786 SALADS.

smooth over and then place two-inch rows over it lengthwise of the reserved ingredients, arranging the colors so as to make a very pretty ornament, and surround with parsley. The width of rows can be varied to suit the size of dish. A few sour apples and roasted veal, chopped, may he added to salad. Or, prepare the herring as above ; take cu}) eachcooked green pease, and string beans, cut in small pieces, shelled white beans, cooked sol't and dry, boiled red beets cut in dice and two cups cut bt)iled potatoes, as above. Place herring in center of platter and })Ut vegetables iii little mounds around it, arranging col- ors nicely, placing between each a few tender lettuce leaves and on top of each a slice of hard-boiled egg; also garnish the herring in same way Put in a cold place and just before serving pour over slowly about half pint any cold salad dressing. A cup each cooked salsify and red pickled cabbage may be added, and some mix all together and add dressing as in first recipe, reserving some of the vegetables to use in little mounds as a garnish. 'For preparing her- ring for liying, or cooking in any way, it is always nice to skin first as above. The salad is sometimes dressed with a ISt/rup Sauce, a White Sauce made Avith water, to which tablespoon each baking molasses and vinegar is added, but the latter is especially nice served hot with Fried Breaded Herring.

Lettuce Salad. — "Wash the lettuce carefully, using only the in- side tender leaves, and wipe with a cloth to remove all grit. It is a very delicate vegetable and easily spoilt by careless handling. Tear into small pieces or use whole (never cut lettuce), place in salad bowl and pour over a dressing made as follows : Take yolks of three hard-boiled eggs, and salt and mustard to taste and mash tine ; make a paste by adding desertspoon olive oil or melted butter (use butter always wlien ii is diiHcult to get fresh oil) ; mix thoroughly, and then dilute ]i\ adding gratlually cup vinegar. Garnish by slic- ing another egg and laying over lettuce. Thisis sutiicient for about tbree pints lettuce. Or the Bohemian, Foam or French Dressing may be used, or simply salt, sugar and vinegar, or sugar and cream. Powdered sugar may also be sprinkled over the lettuce before add- ing dressing. Some prefer to serve the salad alone and add dress- ing at table. Those who like the flavor add a chopped onion. Sliced or cbopped radishes and cucumbers are also used iii lettuce salad and adding thin slices of cold meat or flaked fish makes a very nice dish for luncheon. Choi)pi^d celery and anchovies are nice additions to a plain lettuce salad, or add a few tarragon leaves. Tarragon lias a flavor unlike anytliing else, and gives to lettuce salad tbat pleasing flavor peculiar to French salads. If the leaves caiuiot be had, use tarragon vinegar instead of plain in the dressing. If the lettuce is at all willed i)lace in very cold water for an hour or two. Sliced cucumliers, hard-boiled eggs, pickled beets, nastur- tiums, radishes and cut vegetal)Ie flowers are used for garnishing, riieese is generally served with lettuce salad, and

SALADS. 787

dressed at table, serve small dish, grated cheese with it to be sprinkled over the lettuce. It is delicious and sometimes crackers or thin bread and butter accompany it. Cheese crusts, and Cheese Straws are also very palatable Avith it. Corn-salad Salad is made as above using corn-salad instead of lettuce. Currant Salad is made by mixing fresh ripe currants with lettuce and the French Dressing.

Lobster Salad. — Crack the claws of a cooked lobster (see Shell- fish) after first disjointing, twist off head, split body in two length- wise, pick out meat in bits not too fine, saving coral separate ; tear a large head of lettuce into pieces about two-inches square, and place on dish, over which lay the lobster, putting the coral around the outside. For dressing for meat of a lobster v/eighing about three pounds, beat yolks of three eggs, add four tablespoons salad oil, dropping it in very slov/ly, beating all the time ; then add a lit- tle Bait, cayenne pepper, half teaspoon mixed mustard, and two tablespoons vinegar. Pour this over the lobster, just before send- ing to table. Two bunches crisp celery, cut into small dice, may be used instead of the lettuce. Or jDrepare the meat and celery or let- tuce as above and pour over it a Mayonnaise, Bavarian or Eggless Cream Dressing. Some reserve the green fat, work it into a smooth paste, mix this well Avith yolk of a raw egg and add the mixture to the Mayonnaise. When celery is used the lobster meat, moistened with a little of the Mayonnaise, and celery maybe arranged in three layers with lettuce leaves at bottom, then meat, then celery and fin- ish with the meat, pouring remainder of Mayonnaise over as above. A few olives may be added if liked. Some reserve pieces of the lobster meat to be used in garnishing, and having arranged the salad on a dish, place first a row of sliced cucumbers, then the pieces of lobster, sliced yolks and whites of hard-boiled eggs, the coral saved from lobster and sliced beets placed alternately, or arranged in small separate bunches, so that the colors contrast nicely. Capers, olives and small pickled gherkins are also u

788 SALADS.

add b}' degrees a gill stock or cold water; bring to boiling point and boil rapidly two minutes, remove from fire and add tablespoon cream, half tablespoon lemon juice, small pinch cayenne and little white pepper and salt, with the meat of lobster cut in convenient- sized pieces, some add a well-beaten egg; when well mixed turn out to an inch in depth on a plate, make smooth with a knife, and put away until perfectly cold ; then divide it into six parts and shape each into a cutlet about three inches long. Prepare lettuce as above, place in salnd bowl and pour the Mayonnaise Dressing over, sprinkle with a little white pep]-)er and salt. Chop the aspic jelly coarsely and arrange a wall of it around sides of salad bowl, and within this {)lace the lobster cutlets in a circle with one of the feelers stuck in each, and the head, prepared as above, in the center. Have the coral of lobster dried and pounded in a mortar, or rolled fine, and sprinkle a little over each cutlot and remainder over the jelly and serve. A very handsome dish. To make Canned Lohstei' Salad, take one can of lobster, chopped fine, twelve hard-boiled eggs, also chopi^od fine, mix and pour over a hot Cream Dressing, tossing all up lightly with a fork.

]\Ieat Salad. — Take one quart cold meat of any kind, which must be very tender ; cut into thin slices, then into small bits ; place a layer in salad bowl, sprinkle with chopped parsley, cover with a layer of Italian Dressing, then another layer of meat, chop])ed parsley and so on till all meat is used. Cold tongue may be used instead of meat and Creole Dressing is nice with any meat salad. Garnish with parsley and stand in cold place one or two hours be- fore serving. A nice Veal Salad is made by cutting cold boiled veal in neat strips, or pieces of even size, mix it with celery or let- tuce and pour a Mayonnaise Dressing over. Or any meat may be prepared same. For JIam Salad put the meat prepared as above on lettuce leaves neatly arranged in l:)owl, strew a dozen chopped capers and a few tarragon leaves over and serve with Eggless Dress- ing. A good Beef Salad is made ))y cutting a pound cold rare roast beef and a quarter of a boiled beet into small pieces, mixing both lightly together and placing in pyramidal shape on shred lettuce leaves in salad bowl and puuring Swiss Dressing over. For a Meat and Potato Salad add to one half the quantity of meat in Beef iSalad a pint cold boiled potatoes cut in thin slices, mix with the Bacon Dressing and serve. The flavor of these salads is improved by standing an hour or more. For a Mutton and Carrot Salad, boil six young carrots till tender, drain, cut in narrow strips and arrange neatly in bottom of salad bowl; cut half pound cold boiled mutton into half-inch pieces and put it around the carrots, strew over a cut stalk of celery and a few tarragon leaves, pour a Cream Dressing over and serve. For I/afn Salad, cut up small bits boiled ham,

SALADS. 789

wash a quart sprouts well, boil twenty minutes, drain, plunge into cold water, drain again and put in center of platter, with ii quarter pound finely-chopped ham around and a border of potato salad en- circling the whole. Pour a French Dressing over, sprinkle with teaspoon herbs and serve. Game Salad is made as any of above using any cold cooked game wished or any of them may be molded like Gelinola Salad.

Nasturtium Salad. — Shred nasturtium flowers in small pieces, salt and pepper well and ])our a Mayonnaise Dressing over. Or mix Avith the nasturtiums a head of shred lettuce or pint water- cresses with three chopped hard-boiled eggs and teaspoon sugar. Put in dish with two alternate layers of Mayonnaise, or any dress- ing liked, and garnish with a wreath of nasturtium flowers and bunch of same in center.

Onion Salad. — Slice large onions in thin slices and sprinkle with sugar; let stand an hour or two, then add the French Dressing, or simply salt, pepper and vinegar. Or ]yith Tomatoes add alter- nate layers of sliced tomatoes, sprinkling with sugar if wished; then finish as above, letting the salad stand an hour or more, after dressing is added, before serving.

Orange Salad. — Do not peel but slice thin two or three sour oranges on a dish, remove seeds and pour over them a dressing of three tablespoons salad oil, a dust of cayenne pepper, a little salt if wished and juice of one lemon, if oranges are too sweet, with grated rind of an orange. This is a delicious accompaniment for boiled or roasted game or poultry. For a more elaborate salad, peel five oranges, divide into the natural sections without breaking the pulp and place on glass dish ; stone a quarter pound muscatel raisins, mix them with two tablespoons sugar and two each orange and lemon juice and mingle them with the oranges adding juice of an- other orange if not moist enough. Any spice liked may be added, but must be added sparingly. Lemon Salad is made as first re- cipe, using lemons instead of oranges, and some add a few shredded lettuce leaves. For Florida Salad, place in salad bowl alternate layers of sliced oranges and bananas ; pour over the Orange Dress- ing and put on ice or in cold place three or four hours. Any har- monious combination of fruits may be prepared same wa}^ Peaches and Pine-apples., Baspherries and Currants or Straivherries and Oranges., using either the Orange or Raspberry Dressing, always remembering that all Fruit Salads must stand two or three hours before serving, to be in their prime.

Oyster Salad. — Prepare oysters as directed in Shell-fish, using the smaller ones, and after draining (do not cook) add to them chopped celery, cover with Mayonnaise Dressing and Avhen very cold serve. Or put the liquor, that drains from tbem over the fire,

790 ^ALADS.

adding a little vinegar; skim and when hot put in the oysters and let boil up once to plumj)-, not cook them ; then skim out oysters and cool quickly l)y plunging into cold water a moment and drain- ing, or by setting the plate on ice ; some let them cool in liquor in which they were boiled, Xo which may be added instead of the vine- gar a little salt, pepper. Ijutter and blade of mace. When the oysters are cold mix lightly with an equal quantity cut celery or shred let- tuce, and two pickled cucumbers, cut fine, chopping the oysters coarsely, if liked, or leaving them whole. Turn the cooked oystc! liquor over, and just before serving stir in a Swiss or Mayonnaise Dressing, tossing up lightly with a fork, or add only half the dress- ing and after dishing put the remainder over, though most prefer to pour on all the dressing. After plumping and draining the oysters some lay them for two hours or more in a mixture of three table- spoons vinegar, one of oil, half teaspoon salt, quarter as much pep- per and tal)lespoon lemon juice. Some use half as much celery as oysters, but the quantity maybe varied as liked. For P/rila- delvhia Salad, take three dozen fresh oysters, two heads celery witli part of their green tops and about half as much tender white cabbage ; wash celery and cabbage, put them into boiling salted water, let boil five minutes, pour off water, drain, and chop them fine. Prepaie the oysters as directed above. When to be served, season chopped celery and cabbage slightly with oil and vinegar; spread part of it in a dish, or in individual dishes, place the oysters in it side by side and the rest of the celery on top of them ; smooth the top a little and pour a Mayonnaise Dressi

P'lclde Salad. — To one quart cabbage, chopped fine, take half piut i)ickled green tomatoes, gill pickled green peppers, and half pipt onions, all chopj^ed fine and mixed together. Strain olf and throw away all juice and add tables})oon mixed mustard, half table- spoon ground ginger, quarter tablesi)oon each cinnamon and cloves, quarter ounce celery seed, quarter pound brown sugar, half table- sp„-on salt and pint vinegar. Boil slowly ten minutes and pour over the cabbage. Good at the end of a week. When ready to serve pour over a gill of Potato Dressing or any dressing preferred. Instead of above mixture any chopped })ickle may be used.

Potato Salad. — This salad may be prepared with cooked pota- toes, either cold or hot, though many cooks differ on this point some maintaining that the |)otatoes should always be hot, while others meet with most gratifying success in using them cold. It is cln.med that a salad made from hot potatoes will keep nicely three or four days, while that from the cold vegetable will soon turn dark.

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For a plain salad either chop the potatoes or slice thinly as prefer- red, add a small onion, chopped or sliced, to each pint potato, ar- range them on dish without breaking slices and serve with a good salad dressing poured over, or the dressing is nice added in alter- nate layers with the potato. Some grate the onion over the potato, which may be cut in strips if preferred ; or omit the onion and serve with a French Dressing with the addition of celery salt. 8ome add a few blanched and quartered almonds and hickory-nut meats. Or sliced lemon or anchovies may be added. Tiiose who are fond of onions may use one-third onion to two-thirds potatoes and cover with a Mayonnaise Dressing. Choi^ped lettuce with the onions im- proves the salad. When the onions are not used, chopped parsley is a nice addition, and it may also be used with the onions. Some like bits of fried salt pork mixed with the potatoes. An excellent salad is made by mixing a quart potatoes, pared and cut in thin slices while hot, with two tablespoons each grated onion and chop- ped parsley, four of chopped beet, and enough of any preferred dresssing to make moist; the Sardine Dressing is very nice for this. The salad is better if vegetables are mixed and let stand two or three hours before adding dressing, keeping in a cool place. The beet may be omitted if not liked, also the onions and parsley, and chop- ped celery used instead, either raw or cooked. Or take two cups boiled potatoes, cup cucumber pickles, a large onion, and two or three hard boiled eggs, all chopped, mix and serve with any dress- ing liked. Or cut six cold boiled potatoes into dice ; put a heap- ing tablespoon butter in saucepan and when brown pour over and mix

792 SALADS.

third cold boiled mussels or oysters, adding any finely-chopped herbs wished, and simply a dressing of oil, vinegar, pepper and salt, or any dressing may be used and when wished extra nice add a layer of sliced truffles over the top. Let stand two or three hours in a cool place, then serve.

Russian Salad. — Use white turnips, carrots, heets, string beans or pease, fresh or canned. Cut turnips and carrots crosswise in inch slices, and with tin tube, small-sized ai)ple corer will do, cut in lit- tle cylinders, and cook in separate saucepansin salted l)oiling water till tender ; drain, and place in cold water till ready to use. Cook the beans, beets and pease as in recipes given in Vegetables, and then drain and finish as above; when canned pease and beans are used merely drain them. To serve, place spoonfuls of each kind on a platter, tastefully arranging the colors, and pour over enough French Dressing to moisten nicely.

Salmon Salad. — To make from fresh salmon, broil two salmon steaks, or take cold boiled salmon, break into flakes, or cut m two- inch pieces and add little salt, ])epper and two tal)lespoons lemon juice or vinegar, some add a little chopped onion, ])arsley and salad oil, and let stand from one to three hours. Then half fill a salad bowl with lettuce, put in the prepared fish and garnish with hard- boiled eggs, stoned olives and a few spiced oysters. Or place the prepared salmon in a circle on the lettuce leaves, pour a IMayon- naise Dressing in center and sprinkle capers over the whole, t^ome season the lettuce with Italian Dressing before dishing. If salmon is boiled purposely for salad it can be made into neater slices by cutting before cooking, then put in wire basket and set in warm water to which a little vinegar and salt has been added, bring to a boil and simmer gently until tender. Pike, blue-fish and flounders make nice salads prepared same way. For Canned Salmon Salad., put three stalks celery, cut, in salad l^owl, arrange neatly over it a half pound canned salmon, turn a Mayonuaise'Dressing over, garn- ish and serve. Or arrange the salad on a cup choi)})ed cabbage, spread in a dish, and pour over a mixture of teaspoon each salt, sugar, butter, and mustard and half cup vinegar, or the Eggless Cream Dressing is especially delicious for salmon. For another nice salad, season a quart cooked salmon with teaspoon salt, one- third teaspoon pepper, three tablespoons oil, one of vinegar and two of lemon juice ; let stand on ice at least two hours. Arrange the salmon in center of dish with cooked asparagus points, drained and cooled, around it and cover the fish with a cup Mayonnaise Dress- ing. G

SALADS. 793

salmon in kettle of boiling water, and boil twenty minutes ; take out of can and put in deep dish, pour off juice or oil, put a few cloves in and around it, sprinkle salt and pepper over, cover with cold vinegar, and let stand a day ; then take it from vinegar and lay on platter. Prepare a dressing as follows : Beat yolks of two eggs boiled hard and mashed fine as possible ; add gradually tablespoon mustard, three of melted butter, or the best salad oil, a little salt and pepper (either black or cayenne), and vinegar to taste. Beat mixture along time and some like addition of lemon juice and a little brown sugar; cover the salmon thickly with a part of the dressing, tear up very small the crisp inside leaves of lettuce, add them with remainder of mixture, and two or three large pieces of lettuce placed around the salmon, and serve. Pickled beets, sliced or cut in stars or other fancy shapes make a pretty garnish with sliced hard-boiled eggs, and slices of lemon are always appropriate, either alone or arranged alternately with the slices of beets. Salmon salad is nice served in Salad Shells.

Sardine Salad. — Wash the oil from six sardines, remove skin and bone and squeeze a little lemon juice over them, put a layer of lettuce leaves in salad bowl and over them the fish with two chop- ped, hard-boiled eggs scattered over and serve with Sardine Dress- ing. Or arrange sliced cucumber pickles and sliced hard-boiled eggs with the fish around the center of lettuce leaves and serve same. Or first place any kind of cooked fish on a bed of crisp lettuce and cover with the Sardine Dressing; split six sardines, remove bones and arrange them over the fish and dressing so that the ends meet in center of dish. Enrich the whole with thin slices of lemon and garnish with parsley or lettuce ; or With Tomatoes, to one box sardines, take two or three large ripe tomatoes, sliced, and two medium-sized onions, cut fine ; arrange in salad bowl and sea- son with teaspoon each salt and Worcestershire Sauce, two table- spoons sugar, a little pepper, half cup vinegar and add chow-chow to taste. Toss up lightly and when very cold, serve. This is de- licious. The Creole Dressing is also nice or any dressing may be used. Sardines used as described in Gelinola Salad make an ornamental as well as an appetizing salad.

Scallop Salad- — Soak twenty-five scallops in salt water half an hour; rinse them in cold water, and boil twenty minutes ; drain, cut them in thin slices, mix with an equal quantity sliced celery, cover with Mayonnaise Dressing, garnish and serve.

Shrimp Salad. — When buying canned shrimps select those labeled simply shrimps, not potted shrimps, as the latter are chop- ped, and are not so nice for salad as the Avhole ones, even when they are to be chopped in preparing. For a plain salad take one and one-third bunches celery and one can shrimps ; cut celery in fine "'ieces and wash ; halve or chop the shrimps, or pick them in pieces

794 SALAIJS.

as prt'fcrrefl, mix, sprinkle Avith a little ?alt and pour a Mayonnaise Dressing over. Hhrecl lettuce may be used instead of celery. U to be served Avhole take the shrimps carefully from the bag in which they are put into can, remove all bits of shell or black specks, tak- ing care not to break their form, pile thein high on a bed of slired lettuce or cut celery in salad bowl, pour Bavarian Dressing ovea* and serve garnished with border of lettuce leaves or celery "^ops, with a tuft inccnter ; or serve in the Salad Shells. Should be mixed just before serving or the tine appearance of the shrimp will be spoiled. Before mixing some shake the shrimps in a bowl with two tablespoons each oil and vinegar, to make them look shining and moist, and then put Mayonnaise on in strips lengthwise in center of each fish, but not covering them. When fresh shrimps are used, boil twenty-tive minutes, or until they change color, putting them in wire basket, if one is at hand; open and throw away shells, and make the salad as above. Or put two or three sliced tomatoes on a layer of lettuce leaves in salad bowl, lay the shrimps on these and ]iuur Red Mayonnaise Dressing over all. Shrimps are nice luolded as in Gelinola Salad. Some add salt, a little lemon thyme, mint and a bay leaf to water in which shrimps are boiled.

/Sweet-bread Sa^ad. — Boil a calf's sweet-bread until tender and pick it into small pieces ; shred two heads lettuce, and put in salad bowl alternate layers of lettuce, sweet-bread and Swiss Dressing with whites of hard-boiled eggs sliced on top.

Tomato Salad. — Take skin, juice, and seeds from nico, fresh tomatoes, chop what remains with celery, and add the French Dressing. Or arrange red and yellow sliced tomatoes alternately in glass dish on a bed of lettuce, pour over Cream Dressing, and dust a little pepper on top. Or sprinkle a teaspoon chopped tarragon over three sliced tomatoes, with a little chopped onion if liked, and cover with a Cream or Mayonnaise Dressing; or omit the tarragon and onion and serve a teaspoon Mayonnaise Dressing spread on ;:^^-rrrgy^^^ each slice, neatly arranging on flat dish. May be r^^^^^ garnished with a delicate border of parsley, with a

^^^^^ fewsprigslaidbetwcen the sliced tomatoes. Somo Tomato 8a;a<j. dip tlic touiato luto a mlxturc of three tablespoons

vinegar to one of oil, pepper and salt ; then drain well and mix them in the Mayonnaise Dressing. For a Cucumber and Tomato Salad, peel and slice a five-inch cucumber into very thin slices : put them in bowl with half teaspoon salt, and two tablespoons vinegar and set aside. Scald and skin one large or two small tomatoes and put them in cold water a few minutes to cool ; line salad bowl with let- tuce, drain cucumbers from the pickle and put them in bowl; wipe tomatoes and cut into slices ; put them on top of the cucumber, pour a salad dressing over it, and serve. For Creole Salad, mix together equal quantities boiled onion, boiled potato and stewed to- mato, add a little Creole Dressing and serve warm.

SALADS. 795

Turnip Salad. — Peel and slice three or four turnips very thin and soak overnight ; next morning change the water and soak three or four hours longer ; then cut up very fine and dress as Cold Slaw, adding celery salt or seed, if liked, or pour over a French Dressing. A nice salad is made of Turnip Tops after they begin to sprout in the cellar, and some put them in a dark warm cellar for this pur- pose. When sprouts are three or four inches long cut them off; pick leaves from stems, and pour hot water over them ; let remain a moment, then plunge into cold water ; place sprouts in colander to drain and send to table with Bacon Dressing poured over.

Vegetable Salad. — Take any cold vegetables left from a meal, such as potatoes, pease, string beans, shell beans, turnips, carrots, beets, etc, chill them on ice, cut the larger ones with vegetable-cutter, arrange on dish, cover with Mayonnaise Dressing or any preferred and serve. Or cut in dice six boiled potatoes, a small beet, half a small carrot and half turnip ; mix all thoroughly, sprinkle with teaspoon salt, unless vegetables were salted in cooking and mix with a Lactiola Dressing. For Red Vegetable Salad take one pint each cold boiled potatoes and beets, a pint uncooked red cabbage, six tablespoons of oil, eight of red vinegar (the pickle from the beets) two teaspoons salt or as above, and half teaspoon pepper. Cut the potato in thin slices, the beets fine, and slice the cabbage as thin as possible, mix all together, let stand in cold place one hour and then serve with the French Dressing lightly mixed through. Red cabbage and celery may be used together. For a Boston Salad, arrange as many different kinds of vegetables as possible on a round plate, wheel fashion, each spoke being composed of one kind of vegetables, which may be repeated in regular order, with naif a hard-boiled egg, cut crosswise, representing the hub, and the dress- ing encircling it for the rim. When only five ingredients are used, arrange in form of a star or as fancy dictates.

Water- Cress Salad. — Pick over carefully, removing leaves, root fibres and all large stems ; wash, drain and place in salad bowl, chop a young onion fine and strew over, cover with a French Dressing and serve. Some cut the cress into inch pieces, mix the onion and dressing with it and serve in individual dishes. Dandelion Salad is made same, letting the dandelions stand in water overnight, add- ing two minced onions to two quarts ; or first cook the dandelions as for greens, and then when cold, cover with any dressing liked. For a Hop Salad, gather hop sprouts before the heads develop, soak half an hour in slightly salted water, drain, boil ten minutes, plunge into cold water and serve with a French Dressing. May be served either hot or cold. If to be served hot reheat after draining from the cold water. For a nice garnish for any vegetable salad, cut a boiled beet into round slices and place around the dish, each slice overlapping another. At each corne" place an olive with an anchovy twisted around each.

796 SALADS.

Cold Slav). — 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. Or cover the seasoned cabbage with a Potato Dressing. Or J for* WJiipped Cream Slav), chop cabbage fine and dress as above,-then cover with plenty whipped cream, sweetened ; it is nicer to first place bUiw in the individual dishes and then cover about an inch deep with the whipped cream. Or for a Cream Dressing, take two tablespoons whipped cream and sugar, and four of vinegar ; beat well and pour over cabbage, previously cut very fine and seasoned.

Cream Slaw. — Put half pint vinegar, tablespoon each sugar and butter in saucepan. When hot add half pint sour cream, pre- viously mixed with one egg and half teaspoon flour; let boil and pour over two quarts cabbage cut fine and seasoned with half pep- per and salt and a teaspoon ground mustard. Serve hot.

Jelli/ Border for Salad. — Pour enough liquid Aspic Jelly in crown mold to make a layer half an inch deep ; when hard arrange on the jelly dainty shapes of cooked carrot and beet, cut with vege- table-cutter, and white of hard-boiled eggs in rings ; add carefully tAvo tal)lespoons more of the jelly, having kept it warm by placing in pan of hot water. When hardened, fill with remainder of jelly and set away until __ ready to serve. Wrap a towel wet in warm water

%^^r^^^ around the mold, turn the jelly out very carefully and fill center with any nice salad. Boned Fowl or Marbled Veal can also be served in the center.

Kennebec Butter. — This is one of the nicest preparations to use in salad dressings, adding oil, vinegar and yolks of eggs as for Mayonnaise. To make take equal quantities chernl, tarragon, chives and pepper-grass, about a quart in all, add a little water and scald a minute or two, then drain very dry. Pound in bowl two each hard-boiled eggs, anchovies and small pickled cucumbers and a tablespoon capers, without any vinegar ; add the herbs, a small clove of garlic and salt and white pepper to taste, with a pinch of cayenne ; rub all through a i)uree sieve and mix well with it three- quarters of a pint best Initter and tablespoon tarragon vinegar ; if wanted a brighter green add a little Spinach or Parsley Coloring (page 180). Some add a tablespoon or two of oil. For a loss piquant butter known as Paris Butter, onni the eggs, anchovies, cucumbers and capers and use half pint more butter.

Fringed Celery. — Cut stalks into two-inch pieces; stick several coarse needles into top of a cork ; draw half of each piece of celery through the needle sevcrnl times. When all the fibrous parts are separated, lay the celery in cold place to curl and crisp, and use as a garnish for salads, meats, chicken, etc.

SHELL-FISH. 797