Choice recipes

Cut cold roast duck into dices. To six pints allow four pints of diced celery and two pints mayonnaise, season duck with salt and cayenne. Heap in dome. Mask with thick mayonnaise and put stoned olives on and over it. CHICKEN SALAD— Mrs. Sutherland To furnish salad for thirty guests requires three large chickens. Boil thoroughly, then remove the bones and chop the meat fine, season to taste, mix with this the thoroughly blanched part of two bunches of celery cut fine. When ready to serve pour over all the following dressing, toss and mix well. 22 SALADS DRESSING Beat two eggs well, then add one teaspoon sugar, one-fourth teaspoon salt, one-fourth teaspoon prepared mustard, one-third small teacup sweet cream, one teacup vinegar. Place bowl containing mixture in a pan of boiling water, stir until thick as cream. Season with pepper according to taste. CARNIVAL SALAD— Miss Annie Laoghlin Boil unbroken string beans until tender, garnish a flat salad dish with lettuce leaves; on one half of dish place beans laid parallel, on the other sliced fresh tomatoes. Serve with mayonnaise dressing. TOMATO JELLY (SALAD)— Miss Annie Laughlin Stew a can of tomatoes with a small sliced onion and salt and pepper until reduced one half. Strain through fine sieve pressing the pulp through. To two pints of juice add one teaspoon Knox gelatine that has been soaked in a little water fifteen minutes, one tablespoon taragon vinegar, season sharply with cayenne pepper. When firm, cut in two inch squares, place on blanched lettuce leaf. Turn into square dish to cool. When set, should be one inch thick. Serve with either French or mayonnaise dressing. LTi» ^1^ <S.Tc^ <x^^ 4i^^ <^J^ ^Tc^ ^T^ ^Tc^ ^Ti^ ^^ ^m National of Hartford This great American Company was chartered under the laws of the State of Connecticut, June 4, 1869, and was organized and commenced business in November, 1871. Its progress has been invariably prosperous and its agency system now extends to all parts of the United States, including our later acquisition, Hawaii. At the close of 1871, its financial condition showed a Cash Capital of $500,000, and Total Assets, $517,204.83. The close of 1899 — twenty-eight years — shows a Paid Up Capital of $1,000,000, and Assets, $4,551,283.55. Its Net Surplus, over Capital and all Liabilities, has increased from $5,613.16 at the close of 1871 to $1,472,954.07 on December 30, 1899. During this period, the National has disbursed to policy holders for losses incurred, the enormous sum of $[4,984,664.58. The income of the National for 1899 was $2,368,786.56. MEAT SAUCES ^ ^ ^ ^ MINT SAUCE FOR LAMB— Miss Laughlin One handful mint leaves and tender stems. Stir well with one cup sugar, one cup vinegar. Set on back of stove for one half hour, stirring occasionally. When mixture is consistency of syrup it is done. MUSTARD SAUCE— Miss Annie Laughlin One cup vinegar, one cup sweet cream, two tablespoons mustard, one tablespoon salt, three eggs well beaten. Stir eggs, mustard, salt and cream together. Let vinegar come to boil, then stir in mixture and let boil a few minutes, stirring all the while. ONION SAUCE One tablespoon butter, one tablespoon flour mixed with one half pint soup stock; add one half dozen small onions which have been boiled and mashed. Season with pepper and salt. For roast duck or chicken. CRANBERRY SAUCE -Mrs, Wilkinson