The complete cook book

When thoroughly cold, pick all the meat from a fine boiled or baked chicken well seasoned. Cut into dice the white meat, only reserving the dark meat for croquettes and the bones for cream soup if you desire it extra nice. Add to your cut chickens the white part of four or five roots of crisp celery, or two-thirds as much celery as you have chicken, and one sour cucumber pickle chopped fine. Set it away in a cool place while you make the following dressing: Mash smooth with a The Complete Cook Book. 165 wooden spoon or fork, the yolks of six hard-boiled eggs, one teaspoonful of dry mustard, two teaspoonfuls of sugar, salt and pepper to taste. Rub this to a paste and then add to it one-quarter cup of best olive oil in a slow stream, stirring all the time, and one-quarter cup of grease skimmed from the water the chicken was boiled in. Beat this until well creamed and finish with half a cup of good vinegar and juice of one lemon. Pour this over the celery and chicken. Toss it together lightly with a silver fork and garnish with lettuce, and hard-boiled eggs, red beets, capers or stoned olives. If the chicken is baked use half a cup of olive oil. In summer or when you cannot get celery, use crisp white cabbage chopped fine and a few celery seeds. It is pretty served in nests of shaved lettuce. MIXED SALAD. ERemove the seeds and pulp from tomatoes and set the hulls in shaved ice then stuff them with cucumbers, sliced spring onions and minced bell peppers; cover them with either French salad dressing or mayonnise. TOMATO SALAD—ORIGINAL. Take six fine, firm red tomatoes ; plunge them into boiling water for one minute ; drain in a cloth and remove the skins ; now with a very sharp- pointed knife begin at the center of each tomato and cut down to the stem end and turn down each section, just exactly as you would an orange; this will leave a ball of seeds in the center and your tomato will look like a red lily. Place them on ice till ready to serve. Garnish the plate with nasturtium flowers and leaves, and serve with either French salad dressing or mayonnaise. FEOZEN TOMATO SALAD. Select six firm, red tomatoes, wash and wipe them dry, and cut a slice from the stem end of each ; remove the seeds and pulp without breaking the skins; to the seeds and pulp add two whole tomatoes, skinned and chopped rather coarsely, one root of crisp, white celery 1 66 The Complete Cook Book. chopped fine, one teaspoonful of onion juice, a palatable seasoning of salt and pepper, one tablespoonful of Durkee's salad dressing and one cup of mayonnaise; color red with fruit coloring ; pour into a small freezer and when frozen fill the tomato hulls with it. Place them on a lettuce leaf and serve. TOMATOES STUFFED WITH CHESTNUTS. Cut a slice from the stem end of six tomatoes ; scoop out the inside with a teaspoon and add three tabl«spoonfuls of olive oil, three tablespoonfuls of lemon juice, one teaspoonful of sugar, one white onion, grated, salt and pepper to taste, and one-half pound of chestnuts, grated; put back in the tomato hulls; place mayonnaise on top and serve on a lettuce leaf. SWEETBREAD SALAD. Clean and parboil one pair of calf's heart sweetbreads, then throw in cold water three-quarters of an hour; cover them with fresh boiling water and simmer twenty minutes ; add to the water one bay leaf, a sprig of parsley, one-half teaspoonful of salt and a slice of onion ; when it reaches boiling point throw the sweetbreads in cold water and slice them with a silver knife ; add twothirds as much chopped white celery, and season with salt and pepper; put it into a bowl that has been rubbed lightly with garlic or a cut onion, and mix with it carefully one cup of mayonnaise. MOTHER R'S COLD SLAW.