Cook all but cream 10 minutes. Rub through sieve. Freeze to mush, add cream. Pack in salt and ice or in drawer of mechanical refrigerator and leave 1144 hours. Serve on lettuce with Mayon- naise.* SALADS WITH FISH, MEAT, OR EGGS CHICKEN SALAD 2 cups cooked chicken 34 cup Chicken Salad Dressing (boiled fowl, preferably) (p. 494), Mayonnaise,* Lettuce✪ Chicken Salad or Cream Mayonnaise (p. 491) Remove skin and fat from meat and cut in cubes or strips. Use mostly white meat. Mix with dressing and arrange on lettuce in salad bowl. Garnish with celery tips and capers, if desired. Chicken and Celery Salad. Use half diced celery. Chicken and Cucumber Salad. Combine 1 cup chicken, 1 cucumber, pared and cubed, 1 cup chopped nut meats, and 1 cup small cooked or canned peas. ; Chicken Salad with Toasted Walnuts. Marinate 114 cups chicken, 44 cup toasted walnut meats broken in pieces, and 34 cup celery, cut in small pieces. Arrange on lettuce and mask with Ravigdte Mayonnaise (p. 491). INDIVIDUAL CHICKEN SALADS IN ASPIC Set individual molds in ice water. Put in thin layer of Aspic Jelly mixture (p. 425). When firm, decorate with yolks and whites of hard-cooked eggs, cooked as for Harlequin Slices (p. 136), and truffles cut in fancy shapes, or blanched and halved pistachio nuts. Cover carefully with aspic. Moisten finely chopped, cooked fowl * French Dressing, p. 486. Mayonnaise, p. 490. SALADS D209 with Mayonnaise,* shape in balls, put ball in each mold, and add aspic to fill. Chill thoroughly. Arrange on lettuce and serve with Mayonnaise. CHICKEN AND ARTICHOKE SALAD 14 cup cooked chicken, sliced and 2 tablespoons truffle, cut in cut in tiny squares small pieces Chutney Mayonnaise (p. 491) Y% cup cold, boiled potatoes, cut 4 cup artichoke bottoms, cut like like chicken chicken Cucumber Cups (p. 507) Lettuce Mix chicken, potatoes, artichokes, and truffle with Mayonnaise. Serve in cucumber cups on lettuce. CHICKEN SALAD WITH CHESTNUTS 1 cup cooked chicken, diced 1 red pepper (seeds removed) 1 cup boiled French chestnuts (p. 458) or 1 pimiento, finely 1 cup celery, cut in small pieces chopped Mayonnaise * Marinate chicken and chestnuts. Add celery and pepper and mix with Mayonnaise. CRAB MEAT SALAD 1 cup flaked crab meat Mayonnaise * 28 cup celery, cut in small pieces Lettuce✪ Crab Meat Salad Moisten crab meat and celery with Mayonnaise. Arrange on lettuce and garnish. Crab Meat and Tomato Salad. Add 6 small tomatoes, peeled, chilled, and quartered. STUFFED EGG SALAD Cut hard-cooked eggs in halves, lengthwise. Remove yolks, mash, and season with French Dressing,* Mayonnaise,* or cooked dressing. Refill whites, using spoon, or force through pastry bag and tube into whites. Serve on lettuce with dressing. Stuffed Egg and Chicken Salad. Add to yolks, equal amount of finely chopped cooked chicken. Add salad dressing. * French Dressing, p. 486. Mayonnaise, p. 490. 526 THE BOSTON COOKING-SCHOOL COOK BOOK PIQUANT EGG SALAD 3 hard-cooked eggs 6 thick slices tomato Cream Dressing (p. 494) Lettuce 1g cup cucumber cubes Watercress 2 tablespoons chopped sweet Pickle cut in diamond shape for cucumber pickles garnishing Cut eggs in half, crosswise. Remove yolks, cut thin slice from each end of whites to make cup that will stand upright. Mash yolks, moisten with dressing. Mix cucumber and pickles with dressing and fill cups. Garnish with yolk mixture forced through pastry bag and rose tube. Arrange tomato slices on lettuce and place egg cup on each. Garnish with watercress and pickle. HERRING SALAD 1 cup cooked salt herring, flaked 14 cup heavy cream, beaten 1 cup cold, boiled potato, cubed until stiff 14 cup finely chopped whites 2 tablespoons Pimiento of hard-cooked eggs Purée (p. 191) French Dressing * 1 cup Mayonnaise * Lettuce

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Cook all but cream 10 minutes. Rub through sieve. Freeze to mush, add cream. Pack in salt and ice or in drawer of mechanical refrigerator and leave 1144 hours. Serve on lettuce with Mayon- naise.* SALADS WITH FISH, MEAT, OR EGGS CHICKEN SALAD 2 cups cooked chicken 34 cup Chicken Salad Dressing (boiled fowl, preferably) (p. 494), Mayonnaise,* Lettuce or Cream Mayonnaise (p. 491) Remove skin and fat from meat and cut in cubes or strips. Use mostly white meat. Mix with dressing and arrange on lettuce in salad bowl. Garnish with celery tips and capers, if desired. Chicken and Celery Salad. Use half diced celery. Chicken and Cucumber Salad. Combine 1 cup chicken, 1 cucumber, pared and cubed, 1 cup chopped nut meats, and 1 cup small cooked or canned peas. ; Chicken Salad with Toasted Walnuts. Marinate 114 cups chicken, 44 cup toasted walnut meats broken in pieces, and 34 cup celery, cut in small pieces. Arrange on lettuce and mask with Ravigdte Mayonnaise (p. 491). INDIVIDUAL CHICKEN SALADS IN ASPIC Set individual molds in ice water. Put in thin layer of Aspic Jelly mixture (p. 425). When firm, decorate with yolks and whites of hard-cooked eggs, cooked as for Harlequin Slices (p. 136), and truffles cut in fancy shapes, or blanched and halved pistachio nuts. Cover carefully with aspic. Moisten finely chopped, cooked fowl * French Dressing, p. 486. Mayonnaise, p. 490. SALADS D209 with Mayonnaise,* shape in balls, put ball in each mold, and add aspic to fill. Chill thoroughly. Arrange on lettuce and serve with Mayonnaise. CHICKEN AND ARTICHOKE SALAD 14 cup cooked chicken, sliced and 2 tablespoons truffle, cut in cut in tiny squares small pieces Chutney Mayonnaise (p. 491) Y% cup cold, boiled potatoes, cut 4 cup artichoke bottoms, cut like like chicken chicken Cucumber Cups (p. 507) Lettuce Mix chicken, potatoes, artichokes, and truffle with Mayonnaise. Serve in cucumber cups on lettuce. CHICKEN SALAD WITH CHESTNUTS 1 cup cooked chicken, diced 1 red pepper (seeds removed) 1 cup boiled French chestnuts (p. 458) or 1 pimiento, finely 1 cup celery, cut in small pieces chopped Mayonnaise * Marinate chicken and chestnuts. Add celery and pepper and mix with Mayonnaise. CRAB MEAT SALAD 1 cup flaked crab meat Mayonnaise * 28 cup celery, cut in small pieces Lettuce Moisten crab meat and celery with Mayonnaise. Arrange on lettuce and garnish. Crab Meat and Tomato Salad. Add 6 small tomatoes, peeled, chilled, and quartered. STUFFED EGG SALAD Cut hard-cooked eggs in halves, lengthwise. Remove yolks, mash, and season with French Dressing,* Mayonnaise,* or cooked dressing. Refill whites, using spoon, or force through pastry bag and tube into whites. Serve on lettuce with dressing. Stuffed Egg and Chicken Salad. Add to yolks, equal amount of finely chopped cooked chicken. Add salad dressing. * French Dressing, p. 486. Mayonnaise, p. 490. 526 THE BOSTON COOKING-SCHOOL COOK BOOK PIQUANT EGG SALAD 3 hard-cooked eggs 6 thick slices tomato Cream Dressing (p. 494) Lettuce 1g cup cucumber cubes Watercress 2 tablespoons chopped sweet Pickle cut in diamond shape for cucumber pickles garnishing Cut eggs in half, crosswise. Remove yolks, cut thin slice from each end of whites to make cup that will stand upright. Mash yolks, moisten with dressing. Mix cucumber and pickles with dressing and fill cups. Garnish with yolk mixture forced through pastry bag and rose tube. Arrange tomato slices on lettuce and place egg cup on each. Garnish with watercress and pickle. HERRING SALAD 1 cup cooked salt herring, flaked 14 cup heavy cream, beaten 1 cup cold, boiled potato, cubed until stiff 14 cup finely chopped whites 2 tablespoons Pimiento of hard-cooked eggs Purée (p. 191) French Dressing * 1 cup Mayonnaise * Lettuce

Boston Cooking-School cook book