Hilda's "where is it?" of recipes

Wash and dry the lettuces, reserving centre leaves j cut them fine, lay them at the bottom of the dish. Mince all the white meat from a boiled chicken or fowl (without the skin), and place it on the lettuce. Rub the yolks of two hard-boiled eggs to a smooth paste with the melted butter, or oil, add to it the teaspoonful of mustard, sugar, salt, pepper, and stir gradually with the vinegar — this makes the dressing. Arrange the centre leaves oi the lettuce as a border, and the white of eggs, and some small, delicate cress, beetroot cut in shapes, or tomato, and, when ready to serve, pour over the chicken the salad dressing. A nice supper or lunch dish. SALAD (CUCUMBER). Ingredients. Cucumber. Cayenne, or Pepper. Spring Onion. Lucca Oil Cut the cucumber in very thin slices across; a few slices of spring onion, two spoonfuls of vinegar, olive oil, and, just before serving, a little salt SALAD (GUAVA SALAD, OR "ANGELS' FOOD"). (A favourite Cape dish.) Ingredients. i^doz. Guavas. Sugar. 2 Oranges. i glass Sherry. Peel and slice the guavas thinly, lay them on a glass dish, sprinkle a little sugar; then a layer of oranges sprinkled with sugar ; again guavas, and so on till the dish is filled. Pour over all a glass of sherry. Let it stand for a while. // is a delicious dessert dish. SALAD (LOBSTER)— SANDWICHES (VICTORIA). [S SALAD (LOBSTER). Ingredients. I Lobster. 4 tablespoonfuls of Plain Vinegar. Yolks of 3 Eggs. A taste of Chilli Vinegar. I teaspoonful of Mustard. a tablespoonfuls of Salad OiL Some Cayenne. Some Fresh Lettuces. Pick all the meat out of a lobster ; beat well the yolks of two new-laid eggs, beat in some made mustard, and, continuing to beat, drop in the salad oil ; add any flavouring that may be preferred, a taste of chilli vinegar, some plain vinegar (four tablespoonfuls), and the soft part of the lobster. Moisten the remainder of the lobster with this sauce, and lay it at the bottom of the bowl. Cut up the lettuce, rolling it in the dressing, and put it over the lobster. SALAD {ORANGE). Ingredients. 8 Oranges. i wineglass of Brandy. I Pineapple. 4 oz. Sugar. Peel and core the oranges ; lay in a glass dish well sprinkled with sugar, with slices of pineapple between, cut thin, with the rough outside cut off; then add a large wineglass of brandy or sherry. Keep the dish closed for an hour. Delicious. SALAD.— See note at end of S, p. 232. SALSAFY AS AN ENTStE. Clean and scrape the salsafy, boil tender, and cut in rounds. Add a white sauce made thus : one ounce of flour, half an ounce of butter, a little milk. Butter an oyster scallop, sprinkle with bread-crumbs and bake a light brown. SANDWICHES.— See note at end of S, pp. 232-3. SANDWICHES {VICTORIA). (Mrs. Dwyer.) Ingredients. 4 Eggs. The weight of the Eggs in ButtW, A little Salt Pounded Sugar, and Flour. Beat the butter to a cream, dredge in the flour and pounded sugar ; stir these well together and add the eggs, S] SASATIES OR KABOBS. first well whisked. Beat the mixture for ten minutes. Butter a Yorkshire-pudding-tin; pour in the batter and bake in a moderate oven for twenty minutes. Let it cool. Spread one-half the cake with any jam or preserve, place over it the other half, press together, and cut in long finger strips. Pile them in cross-bars on a dish and serve. SASATIES OR KABOBS. (Mrs. J. Cloete's Recipe. Indian.)