A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ...

Mix cut chicken and celery with some fine mayonese, use more celery than chicken, and spread the mayonese over the salad in the bowl before adding the vinegar; when making a large quantity keep the chicken moist by adding a little of the stock, and when ready to mix drain off. SALMON SALAD. Put in a dish two pounds of Salmon, add pepper, salt and the juice of two lemons; fill the bowl with lettuce, add fish and decorate with stoned olives and hard boiled eggs. OX SNOUT SALAD. Boil a well cleaned ox snout in salt water until tender; take off the skin and cut up in pieces; add a few cold sliced potatoes, one onion and plain dressing. VEAL SALAD. Can be made the same as above, using veal instead of ox snout. TOMATO SALAD, with Mayonese. Scald and peel six large tomatoes and lay on ice, when cold slice, add a little taragon, use mayonese for dressing. SHRIMP SALAD. One quart of clean shrimps; line a salad bowl with one head of lettuce; add two sliced fresh tomatoes, next the shrimps and last the mayonese. [59] OYSTER SALAD. Boil three dozen oysters five minutes in a little water, drain and cool, chop three hard boiled eggs, the center of two heads of cabbage, a few anchovies and last the mayonese. LAMB SALAD. The center of two heads of cabbage chopped fine, one pound of cold roast lamb, also chopped fine, one cup of capers, plain dressing. LOBSTER SALAD. Two cans lobsters, pick over, add more celery than lobster, mix with mayonese and decorate with eggs. SARDINE SALAD. Two boxes small sardines in oil, two heads of fresh lettuce, a few chopped olives and plain dressing. EGOS. SOFT BOILED EGGS. Set on the stove in cold water. When the water boils they are done. SCRAMBLED EGGS. Beat up well four eggs, pepper and salt, four spoonsfull of milk, two ounces of butter in the pan. When hot pour in the eggs, stir slowly until done. Chipped ham or beef can be added. FILLED EGGS WITH SAUCE. Boil hard one dozen eggs ; take off the shell and cut lengthwise. Take out the yolks, chop up with a hand full of lobster meat, a few capers, seasoning, add a little bread, fill the eggs, place in a pan, bake in an oven. Serve with cream sauce. [60] POACHED EGGS. Break each egg slowly into boiling salt water ; boil slowly ; pour boiling water over them. Serve on hot battered toast. «..-■■ .•*»_** PUDDINGS. Can be baked, steamed or boiled, and served with a sweet sauce. Flavors should be natural fruit, such as lemon, orange, vanilla beans as the extract is rarely pure. BOILED CORN STARCH PUDDING. One pint of milk, six ounces of butter, set on the stove. When boiling add, stirring briskly, four ounces of sugar, six ounces of corn starch mixed in a little cold milk. Stir until smooth. When cold add two eggs, ten yelks, a little salt, grated lemon, and last the white of the eggs beaten stiff. Boil an hour and a half in a mould, and serve with cream sauce. POTATO PUDDING. Pass one pound of potatoes through a strainer ; beat up six ounces of butter, four ounces of sugar, the yolks of eight eggs, two whole eggs, lemon flavor. When light add the potatoes, half pint of cream, four ounces of bread, salt a few currants, and last the white of the eggs beaten stiff. Boil one hour and a half; serve with apple sauce. SCALDED FLOUR PUDDING. One quart of milk, a piece of vanilla bean, six ounces of butter; when boiling add six ounces of flour, stir well; when cold add two ounces of butter, six ounces of sugar, two whole eggs, the yelks of ten, salt, mace and the whites beaten stiff. Boil an hour and a half. Serve with wine sauce. WHITE BREAD PUDDING. 1 WTwelve ounces of bread, one quart of milk, a quarter of a pound of butter, set on fire, stir until smooth, add t61] u*