Buckeye cookery

Plain Cold Slaw. Slice caboage very fine, season with salt, pepper, Le, a little sugar; pour cver vinegar and mix thoroughly. It is nice served in the center of a platter with fried oysters around it. 19 ® cele ro: ne 3, Bye hae ‘ Rao 5 ae A 290 ye SALADS. 3 CHICKEN SALAD. Chop fine one chicken cooked tender, one head cabbage, and five cold hard-boiled eggs; season with salt, pepper and mustard to. taste; warm one pint vinegar, add half a tea-cup butter, stir until melted, pour hot over the mixture, stir thoroughly, and set away to cool. , CHICKEN SALAD. Boil three chickens until tender, salting to taste; when cold cut - In small pieces and add twice the quantity of celery cut up with a knife but not chopped, and four cold-boiled eggs sliced and thoroughly. mixed through the other ingredients. For dressing, put on stove a sauce-pan with one pint vinegar and butter size of an egg; beat two or three eggs with two table-spoons mustard, one of black pepper, two of sugar, and a tea-spoon salt, and when thoroughly beaten together pour slowly into the vinegar until it thickens. Be eareful not to cook too long or the egg will curdle. Remove, and - when cold pour over salad. This may be prepared the day before, adding the dressing just before using. Add lemon juice to improve the flavor, and garnish the top with slices of lemon.—Mrs. C. E. Skinner, Battle Creek, Mich. ~ Cuicxen SaLap. _ Boil one chicken tender; chop moderately fine the whites of twelve hard-boiled eggs and the chicken; add equal quantities of chopped celery and cabbage; mash the yolks fine, add two tablespoons butter, two of sugar, one tea-spoon mustard; pepper and salt to taste; and lastly, one half-cup good cider vinegar; pour over the salad, and mix thoroughly. If no celery is at hand, use chopped pickled cucumbers or lettuce and celery seed. This may be mixed two or three days before using.—WMrs. Judge Lawrence, Bellefontaine. | CHICKEN SALAD. Four chickens; two bunches of celery to each chicken ; one pint vinegar, two eggs, two table-spoons salad oil, two of liquid mustard, one of sugar, one of salt, one salt-spoon red pepper; make a cus: tard of eggs and vinegar; beat oil, mustard, and red pepper together ; stir into custard ; add celery just before using. The above - is sufficient for twenty persons.—Mrs. J. W. G., Richmond, OCG non eis el SAE aDS 094% CUCUMBER SALAD. Peel oan slice cucumbers; mix with salt, and let stand half an hour; mix two table-spoons sweet-oil or ham gravy with as much vinegar, and a tea-spoon sugar; add the cucumbers, which should be drained a little; add a tea-spoon pepper, and stir well. Sliced onions are an addition, if their flavor is liked.— Mrs. H. C. Mahncke. HAm Sauap. Cut up small bits of boiled ham, place in salad- bowl with the hearts and inside leaves of a head of lettuce. Make dressing as follows : Mix in a sauce-pan one pint sour cream, as free from milk as possible, and half pint good vinegar, pepper, salt, a small piece of butter, sugar, and a small table-spoon of mustard mixed smooth ; boil, add the well-beaten yolks of two. eggs, stirring carefully as for float, until it thickens to the consistency of starch, then set in a cool place or on ice, and when cold pour over salad and mix well. — Mrs. a Watson, Upper Sandusky, Ohio. HeErRRiInG SALAD. Soak over night three Holland herrings cut in very small pieces; cook and peel eight medium potatoes, and when cold chop with two small cooked red beets, two onions, a few sour apples, some roasted veal, and three hard-boiled eggs; mix with a sauce of sweet-oil, vinegar, stock, pepper, and mustard to taste. <A table-spoon of thick sour cream improves the sauce, which should stand over night in an earthen dish.—Mrs. H. C. Mahneke. _ Lerruce Saab.