Recipes Tried and True Part 11

Take white and choice dark meat of a cold boiled chicken or turkey, three-quarters same bulk of chopped celery or cabbage, and a few cuc.u.mber pickles, chopped well and mixed together. For the dressing take the yolks of two hard boiled eggs, rub to a fine powder; mix with it a teaspoonful of salt, teaspoonful pepper, teaspoonful mustard, two teaspoonfuls white sugar; then add three teaspoonfuls salad oil, and, last of all, one-half cup vinegar. Pour the dressing over the chopped meat, cabbage, etc., and stir all well together.

CHICKEN SALAD. MRS. A. A. LUCAS.

Take two large chickens; boil tender; pick in small bits. Chop as much celery as you have meat. For the dressing, take six yolks and one whole egg; beat to a froth, mix with two spoonfuls of salad oil, one spoonful mixed mustard, a little pepper and salt, one pint vinegar, heated; before it boils, stir in the other ingredients; cook till thick, stirring all the time. Boil down the liquid in which the chickens were cooked until it forms a jelly. Let all cool. Two or three hours before using, mix meat, celery, liquid, and dressing.

CHICKEN SALAD. MRS. G. H. WRIGHT.

Two chickens, boiled tender and minced fine, five hard boiled eggs, and one raw egg. Take as much chopped cabbage as you have minced chicken; chop the whites of the boiled eggs, and put with the chicken.

Mix the cooked yolks with the raw egg; add one teacup of the broth and oil from the chicken; one pint of good vinegar, salt, pepper, mustard, and season to taste. Part celery and part cabbage can be used, if desired. Mix all together.

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

Thirty chickens, cooked and cut medium fine, fifty heads of celery, two gallons of good strong vinegar, three pounds of light brown sugar, ten cents worth of yellow mustard, three pounds of b.u.t.ter, four dozen eggs, boiled hard. Chop whites, and cream yolks with b.u.t.ter. Boil vinegar and sugar together, and skim; add the creamed b.u.t.ter and yolks; also, mustard, salt and pepper to taste; let stand until cold; then pour over the celery and chicken; mix thoroughly, and add the whites of eggs. If unable to get celery, use crisp cabbage, with ten cents worth of celery seed. If you use celery seed, boil it in the vinegar.

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

Shred cold boiled chicken, and measure one pint chicken and one pint celery; season with French dressing as below, and keep on ice until ready to serve.

FRENCH DRESSING.--One saltspoon of salt, one-half saltspoon of white pepper, one-fourth teaspoon of onion juice, one tablespoon of vinegar, three tablespoons of olive oil, or melted b.u.t.ter; mix in the order given, adding the oil slowly. When ready to serve your salad, mix it with the boiled dressing given below; arrange it, and garnish with parsley.

BOILED DRESSING.--Mix one teaspoon of mustard, two teaspoons of salt, two tablespoons of sugar, one-fourth saltspoon of cayenne pepper, one heaping teaspoon of flour; mix well; then add one egg, well beaten; and one cup hot water. Put in double boiler, and boil ten minutes.

While it is cooking, add one-half cup hot vinegar. When done, add one tablespoon of melted b.u.t.ter, or Lucca oil, if prepared. After it is cooked, turn into a bowl; put on ice until cold; add to salad just before serving. If you like filberts in the salad, pour boiling water on them; let them stand a short time, then throw them into cold water; remove the skins, break into halves; put into salad before you pour on the boiled dressing.

For a company of seventy-five, use six chickens, and six times both recipes for dressing, and three pounds of filberts.

BEAN SALAD. MRS. W. E. THOMAS.

Cold cooked stringed beans, drained and dressed with a simple oil and vinegar dressing, or mayonnaise, make an excellent salad.

TOMATO SALAD IN WINTER. MRS. DR. FISHER.

Take the juice from a can of tomatoes, and with gelatine make it into a jelly that will mold. Lay a slice of this jelly on lettuce leaves, and serve with mayonnaise.

CUc.u.mBER SALAD. MRS. ELIZA d.i.c.kERSON.

Two dozen large cuc.u.mbers, six white onions, chopped fine; salt well, and drain twelve hours; add white mustard seed and celery seed; cover with strong vinegar.

POTATO SALAD. MISS ANN THOMPSON.

The yolks of five eggs, five tablespoonfuls vinegar; cook until thick; then, just before using, add three tablespoonfuls melted b.u.t.ter; beat to a cream. Put in pepper, salt, and mustard to taste, one onion (chopped fine), and three-fourths cup of cream. Slice potatoes thin, and pour dressing over.

GERMAN POTATO SALAD. MRS. BELINDA MARTIN.

After frying ham, put one-fourth cup of the hot fryings into a skillet with one cup of good vinegar, one tablespoon of sugar; let boil a moment. Slice hot boiled potatoes into your salad bowl; season with pepper and salt, and one onion, chopped fine. Pour over this the hot vinegar, and mix well. Garnish with hard boiled eggs. Early in the spring young dandelions added to this are very nice.

POTATO SALAD. MRS. DELL W. DE WOLFE.

One gallon cold and thinly sliced good potatoes, six small onions, sliced thin. Sprinkle very freely with salt and pepper.

DRESSING.--Yolks of nine fresh eggs, two teaspoonfuls of ground mustard, a pinch of cayenne pepper, one cup of sugar, one cup of good cider vinegar, one-half cup b.u.t.ter. Boil the above mixture, and add one pint of thick sweet cream when the mixture is almost cold. Two small cuc.u.mbers sliced will greatly improve this salad.

CABBAGE SALAD. MRS. G. H. WRIGHT.

One small head of cabbage (cut fine), one pint of good vinegar, b.u.t.ter the size of an egg, three eggs, well beaten with one tablespoon of flour; salt and pepper to taste. Let dressing come to a boil, and pour over cabbage while hot.

POTATO SALAD DRESSING. MRS. E. A. SEFFNER.

Add the well beaten yolks of five eggs to five tablespoonfuls of boiling vinegar; cook until it thickens, stirring constantly. Remove from the fire. Add two tablespoonfuls b.u.t.ter, and stir until cool.

Season with one teaspoon mustard, one of salt, one tablespoon of sugar, pinch of cayenne pepper, one cup of cream. Use oil in place of b.u.t.ter, if preferred.

SALAD DRESSING. MRS. CHAS. MOORE.

Beat three eggs, and add a teaspoon each of salt, pepper, and mustard; six tablespoons of cream or milk, small half teacup of vinegar, and one-half cup sugar; mix thoroughly and set in top of teakettle, stirring constantly till it thickens.

WEYMOUTH SALAD DRESSING. MRS. VOSE.

Yolk of one egg, one tablespoon sugar, one saltspoon salt, one teaspoon mustard, b.u.t.ter size of small egg, one-half cup of vinegar; cook till thick as cream. Add one-half cup of thick cream before using.

MAYONNAISE DRESSING. MRS. T. H. LINSLEY.