My mother's cook book

The fowl must be first cleaned and then put into boiling water and boiled until tender. After which it should be set into the ice-box and allowed to remain until perfectly cool. When cool cut it into small square pieces and remove the skin. The celery should be well washed, and it also cut into pieces of a similar size. Put into a bowl the yolks of egg, drop into this, drop by drop, the oil, and beat them together with the back of a wooden spoon. llg SALADS. When this is done the mixture should resemble a thick cream, to which the vinegar should be added ; and putting the chicken and celery together in a salad bowl, pour over them this compound, sprinkle on also the pepper, salt and cayenne, aiid mix all thoroughly together with a fork. Take then the fresh green leaves of the lettuce, and, washing well first, arrange them around the edge of the salad bowl, sprinkle the, capers over the top, and garnish the centre with tips of celery to give the salad an attractive appearance. Note — Cold turkey may be substituted for chicken, in making a salad. Potato Salad. — Eight large potatoes, two tablespoonfuls of vinegar, one-half of a Bermuda onion, one tablespoonful of chopped parsley, yolks of two eggs, one gill of salad oil, one teaspoonful of white pepper, one teaspoonful of salt, one head of lettuce. , Wash and pare the potatoes, and put them to boil in a saucepan containing as much cold water as will nicely cover them. Boil them until tender but not broken on the surfaces, when the water must be drained off, and the potatoes allowed to get quite cold. Cut them first into quarters, and then these quarters into slices, place the slices into a salad bowl, sprinkle over them the chopped parsley and also the onion which must have been chopped exceedingly fine, when the vinegar, pepper and salt must be added and all tossed with a fork until thoroughly mixed. Put now into a small bowl the yolks of egg, and drop in thereafter the salad oil, drop by drop, stirring all until it comes to a cream, when the mixture SHRIMP SALAD. must be poured over the salad in the salad bowl, and the dish garnished with the fresh green leaves of the lettuce. Shrimp Salad. — One can of shrimps, two heads of lettuce, one gill of salad oil, one tablespoonful of vinegar, one teaspoonful of salt, one-half teaspoonful of white pepper, yolks of two eggs. The heads of lettuce should be carefully trimmed, well washed and thoroughly dried in a towel, avoiding as much as possible the crushing of the leaves, which causes them to wilt. They should next be picked apart, and the outer leaves torn into medium sized pieces, reserving the tender inner leaves for garnishing. Place the torn lettuce in the bottom of a Salad bowl, and removing the shrimps carefully from the bag in which they are put into the can, take from them any bits of shell or specks of black that may mar them, taking care not to break their form, and pile these high upon the lettuce in the centre of the bowl. Put the yolks of eggs into a small bowl, drop in upon them, drop by drop, the salad oil, and beat these to a thick cream when the vinegar must be added, also the pepper and salt, and all stirred together until thoroughly blended. Pour this dressing over the shrimps, garnish around the sides and in the centre of the top, with the pale delicate inner leaves of lettuce and serve. This salad must not be mixed at all until it is served at table, as to stir it destroys the fine appearance of the shrimp, which are so delicate as to be easily broken. Notes — Mayonnaise dressing should invariably be stirred ore I20 SALADS. way, as to reverse the current of the liquid causes it to Curdle. If by • accident curdling occurs, its smoothness may be recovered by dropping in the yolk of another egg, and paying strict attention to the rule of stirring.