" ^ What do you think of this for salad dressing ? I have copied it from a recently published cook- book by a very popular writer. Plere is the dress- ing for " two full grown chickens and three launches of celery": "Two cups boiling water, two table- spoonfuls of corn-starch w^et with cold Vv^ater, two tablcspoonfuls of oil, one cup of vinegar, two tea- spoonfuls of made mustard, one great spoonful of fat, skimmed from the liquor in which the fowls were boiled, three raw eggs, three hard-boiled eggs, one teas2:)oonful powdered sugar, one tea- spoonful salt, one teaspoonful pepper, and one tea- spoonful AYorcestershire sauc✪ Salad Dressing for Chickene." I prefer my salad with a less elaborate dressing. But there is no accounting for tastes, and there are persons, perhaps, who would relish such a concoction. This is the best recipe I know for oil dressing for chicken or other salad : For three chickens take the yolks of eio-ht fresh e£r2:s. Put them in an earthen bowl, and Avith a silver spoon stir gently and slowly, round and round. Don't beat them. Drop in oil, drop by drop at first, then in small quantities, and very slowly, until in the course of an hour you have used the whole bottle of oil. 136 COOKING AND CASTLE-BUILDING. At last add three tablespoonfuls of vinegar, two of mad'e mustard, a teaspoonful of salt, and cay- enne pepper to taste, continuing the stirring slowly all the while. Prepare the chickens by boiling whole. Salt the w^ater in which they boil, yevy slightly. Cut the chickens when cold into small bits, half an inch in length, and reject tlie skin and fibrous pieces. Cut the celery in pieces the same size, and have two-thirds as much celery as chicken. Put the chicken and celery, when thus prepared, in an earthen bowl, and mix well w^ith a fork. Add the dressing just before serv- ing.' " " I have no doubt Mrs. Pose's recipe for salad dressing is very nice, and for those Avho like oil, unexceptionable. In my cook-book, in connec- tion with hers, I will give the following recipe : Take the yolks of eight fresh eggs, and one gill each of strong cider-vinco-ar and water. Heat, to boiling, the vinegar and water, and pour slowly over the beaten yolks, continuing to beat while adding the hot liquid. Put the mixture in an earthen bowl, and set on the range or stove, in a pan of boiling water. Let the water boil around the bowl until the contents are cooked. Stir fre- quently, and after it begins to thicken, continu- ously, until done, when remove at once, and con- tiaue the stirring for a minute, while cooling. Do not cook it enough to curdle it. Add mustard, OMELET AND DAINTY DISHES. 137 pepper, and salt, to taste. When cold, thin to the consistency desired with sweet cream. If cream cannot be had, Tidd an ounce of butter✪ Alternative Salad Dressing while the dressing is hot ; and use sweet milk to thin it when cold. This dressing may be kept in a cool place several days. But when so kept, the cream or milk must not be added till wanted for use. It is excellent for cold slaw, lettuce, etc.

AI-modernized reading of the original text

" ^ What do you think of this for salad dressing ? I have copied it from a recently published cookbook by a very popular writer. Plere is the dressing for " two full grown chickens and three launches of celery": "Two cups boiling water, two tablespoonfuls of corn-starch w^et with cold Vv^ater, two tablcspoonfuls of oil, one cup of vinegar, two teaspoonfuls of made mustard, one great spoonful of fat, skimmed from the liquor in which the fowls were boiled, three raw eggs, three hard-boiled eggs, one teaspoonful powdered sugar, one teaspoonful salt, one teaspoonful pepper, and one teaspoonful AYorcestershire sauce." I prefer my salad with a less elaborate dressing. But there is no accounting for tastes, and there are persons, perhaps, who would relish such a concoction. This is the best recipe I know for oil dressing for chicken or other salad : For three chickens take the yolks of eight fresh eggs. Put them in an earthen bowl, and Avith a silver spoon stir gently and slowly, round and round. Don't beat them. Drop in oil, drop by drop at first, then in small quantities, and very slowly, until in the course of an hour you have used the whole bottle of oil. At last add three tablespoonfuls of vinegar, two of made mustard, a teaspoonful of salt, and cayenne pepper to taste, continuing the stirring slowly all the while. Prepare the chickens by boiling whole. Salt the w^ater in which they boil, yevy slightly. Cut the chickens when cold into small bits, half an inch in length, and reject tlie skin and fibrous pieces. Cut the celery in pieces the same size, and have two-thirds as much celery as chicken. Put the chicken and celery, when thus prepared, in an earthen bowl, and mix well w^ith a fork. Add the dressing just before serving.' " " I have no doubt Mrs. Pose's recipe for salad dressing is very nice, and for those Avho like oil, unexceptionable. In my cook-book, in connection with hers, I will give the following recipe : Take the yolks of eight fresh eggs, and one gill each of strong cider-vinegar and water. Heat, to boiling, the vinegar and water, and pour slowly over the beaten yolks, continuing to beat while adding the hot liquid. Put the mixture in an earthen bowl, and set on the range or stove, in a pan of boiling water. Let the water boil around the bowl until the contents are cooked. Stir frequently, and after it begins to thicken, continuously, until done, when remove at once, and continue the stirring for a minute, while cooling. Do not cook it enough to curdle it. Add mustard, pepper, and salt, to taste. When cold, thin to the consistency desired with sweet cream. If cream cannot be had, add an ounce of butter while the dressing is hot ; and use sweet milk to thin it when cold. This dressing may be kept in a cool place several days. But when so kept, the cream or milk must not be added till wanted for use. It is excellent for cold slaw, lettuce, etc.

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