Capital city recipes

Take pig’s head and feet and boil until thoroughly done, then take off meat and chop fine, Have eight hard boiled eggs chop- ped fine, a small onion and six sprigs of thyme cut very fine, a little red pepper, also small teaspoon ot black pepper, 2 table- spoons of butter and brains that were boiled in the head, strain cup of water it was boiled in and pour over the whole. Line a deep dish with pastry, fill almost full with mixture and lay on top crust. Bake in moderate oven and serve hot. Miss ADELAIDE BOYLAN,. SALADS AND DRESSINGS. CHICKEN SALAD, NO. 1. G@hickens,-).: : 3 s 2 Eggs (hard boiled ), ‘ } 6 Butter (not pect) ; ‘ f 2 tablespoonfuls. Mustard, : . : : 1 tablespoonful. _ Sugar, . : : : : 1 teaspoonful. alts) (f. : ; : : 1 teaspoonful. Black Pepper, : : : ; ¥% teespoonful. Worcestershire Sauce, : Y 1 tablespoonful. Vinegar, é : : ¥% cupful. Celery (cut up), : : : : 1 quart. A pinch of Cayenne. Cut the boiled chickens into small pieces; chop the hard-boiled eggs fine and mix with chicken; stir the other ingredients into the melted butter and mix well with salad. If not moist enough add 1 tablespoonful more of melted butter, and vinegar to taste. Mrs. R. T. GRAY. CHICKEN SALAD, NO. 2. Eggs, : t ‘ arial 4 Olive Oil, . : 3 : 1 tumblerful. Mustard, . ; : ; 2 even tablespoonfuls. Aleit. : : : : 2 even tablespoonfuls, Sugar, : : 1 even tablespoonful. Red Pepper, : ; ; 1 saltspoonful. Vinegar, . : 1 large coffee-cupful. Butter size of a walnut. Chickens (large), : : 4 Celery. Beat the oil, drop by drop, into the yolks of 6 raw eggs ; have ready six eggs that have been boiled four hours; mash the yolks of these, and rub into them the mustard, sugar, salt and pepper, finally adding the vinegar, and when well mixed add to the combined oil and egg ; melt the butter in a sauce pan, pour in the dressing and cook slowly, stirring constantly until of the consistency of thin mush, which will be in a few moments. Pour in a screw-top jar and keep in a cool place. It will keep six weeks in winter. When ready to make the salad cut the chickens into large dice and moisten with 1% cupful of the 22 SALADS AND DRESSINGS. essence in which the chicken was boiled, add to it the celery, pour over it the dressing, and let stand in a very cold place at least 2 hours before serving. There should be one-third as much celery as chicken. Mrs. JAMES McKIMMON. SHRIMP SALAD. Take 2 cans of shrimp, pick over, but do not wash; lay on fresh lettuce leaves, and pour over some mayonnaise prepared as above for chicken salad. POTATO SALAD. Juice of one Lemon. Potatoes (large), . : : ; 8 Sweet Cream, : : ; : ¥% pint. Chopped Onion, : j I tablespoonful. Salt and White Pepper to taste. Eggs (hard boiled—yolks only), 6 Vinegar, y f ‘ ; i ¥% cupful. Boil the potatoes waxy, and when cold cut into thin slices: mash the yolks of the eggs and mix with the seasoning; stir the cream in jast, and pour ail over the cold potatoes ; garnish with parsley. If not sour enough add more vinegar. Mrs. HARRY JACKSON (Atlanta). SWEET-BREAD SALAD. For six people wash and trim 1 pair of large or 2 pairs of small sweet-breads ; boil for 20 minutes ; drop at once into cold water ; when cold take out the veins and fat, cut into dice and add an equal quantity of chopped celery. Arrange upon lettuce leaves, cover with Mayonnaise Dressing and garnish with capers. Mrs. WILLIAMSON. PEANUT CROQUETTES. Bread Crumbs, . ; : j y% pint. Cold Milk, . : : : \% glass. Finely Chopped Peanuts, . : 1 cup. Stir in a double boiler over the fire until it is a smooth mass, then add the beaten yolks of 2 eggs and remove from fire. When cool form into cone shaped croquettes, dip in egg and cracker crumbs and fry a golden brown in boiling lard. Drain on brown paper and serve with Caramel or Maple Sugar Sauce. Mrs. EK. E. MoFFITt. SALADS AND DRESSINGS. 23