ording to your taste, and two tablespoonsful of sharp vinegar✪ Lobster Salad ; last stir in the salt, a little at a time, still stirring hai'd ; then add the green fat you have reserved ; if there is a great deal of it, put in only part, about two tablespoonsful, stir it in well ; take only the bleached leaves out of two or three heads of salad, which have been lying in cold water for several hours ; wipe each leaf dry, lay them on a dish, put the lobster on them, and pour the dressing over and serve. Do not mix it. * Dressed Celery. Take only the white parts of the celery, out it in half-inch pieces, and lot it lie in cold water until near dinner-time ; have ready prepared a dressing as for lobster salad * this may be made aoa) 104 CO OKER T FROM EZPERIENCE. early in the morning and kept in a eool, dry plaee ; drain t&e eelery^ put it between two towels, rub it dry^ put it in a salsd- bowl and poor tbe dressing over it, but do not stir it — that is done at the table. Serve with roast poultry or beef. The y^lk of one egg, and salad-oil in proportion✪ Dressed Celery, is sufficient for a laige dish of celery. * Chicken Salad. Boil the chickens, let them cool, take all the meat from the bones, excepting the lower joint of the leg, which is almost all gristle ; leave out all the skin, cut the meat into pieces half the siie of a nutmeg, but do not chop it; cover closely and set away until you are ready to use it ; cut in half-inch lengths the inside white part only of celery until you have as much in bulk as you have of the chicken ; lay it in a pan of cold water until a few minutes before you are ready to mix all together; then take it out and drain it, and dry it by spreading it on thick towels; when perfectly dry, mix it through the chicken in a pan large enough to hold all ; put the dressing on the top, and mix thoroughly with a long-handled wooden spoon; for the dressing allow five hard-boiled and two raw eggs to every chicken, and use the yolks only; put the yolks of the hard- boiled eggs into a large basin, mash them fine with a potato^ masher, if you are going to make a large quantity of dressing ; if only for one chicken, you may mash them on a plate with a broad-bladed knife ; stir in them as much sweet oil as will make a smooth paste ; in another basin stir the raw yolks with a spoon, dropping in sweet oil very slowly and stirring all the time until you have used, together with what you stirred in the hard-boiled eggs, a small flask to every chicken ; when you have all the oil in, the mixture will be stiff enough for the spoon to stand up- right in it, if you have gone by the directions ; now mix the cooked egg into this, stir it well together, add mixed mustard to your taste, a little cayenne and black pepper, and a few table- spoons of sharp vinegar, but not enough to make a decidedly sour taste ; last add salt to your taste ; set it away in a cool, dry place, until you are ready to mix together fo' the table. This SALADS. 105 dreaslng cannot be made with anything but the best sweet oil, and unless yon have sooh, never attempt it. The bones and skin of the chickens may be put back in the broth they were boiled in, and by simmering a couple of hours, you have a good stock for soup. The above dressing is propoi- tioned to chickens weighing about five pounds each; to this weight allow one heaping tablespoonftil of dry mustard, mixed to a smooth paste with sharp vinegar for two chickens✪ Chicken Salad.

AI-modernized reading of the original text

ording to your taste, and two tablespoonsful of sharp vinegar ; last stir in the salt, a little at a time, still stirring hard ; then add the green fat you have reserved ; if there is a great deal of it, put in only part, about two tablespoonsful, stir it in well ; take only the bleached leaves out of two or three heads of salad, which have been lying in cold water for several hours ; wipe each leaf dry, lay them on a dish, put the lobster on them, and pour the dressing over and serve. Do not mix it. * Dressed Celery. Take only the white parts of the celery, cut it in half-inch pieces, and let it lie in cold water until near dinner-time ; have ready prepared a dressing as for lobster salad * this may be made aoa) early in the morning and kept in a cool, dry place ; drain the celery, put it between two towels, rub it dry, put it in a salad bowl and pour the dressing over it, but do not stir it — that is done at the table. Serve with roast poultry or beef. The yolk of one egg, and salad-oil in proportion, is sufficient for a laige dish of celery. * Chicken Salad. Boil the chickens, let them cool, take all the meat from the bones, excepting the lower joint of the leg, which is almost all gristle ; leave out all the skin, cut the meat into pieces half the size of a nutmeg, but do not chop it; cover closely and set away until you are ready to use it ; cut in half-inch lengths the inside white part only of celery until you have as much in bulk as you have of the chicken ; lay it in a pan of cold water until a few minutes before you are ready to mix all together; then take it out and drain it, and dry it by spreading it on thick towels; when perfectly dry, mix it through the chicken in a pan large enough to hold all ; put the dressing on the top, and mix thoroughly with a long-handled wooden spoon; for the dressing allow five hard-boiled and two raw eggs to every chicken, and use the yolks only; put the yolks of the hardboiled eggs into a large basin, mash them fine with a potato^ masher, if you are going to make a large quantity of dressing ; if only for one chicken, you may mash them on a plate with a broad-bladed knife ; stir in them as much sweet oil as will make a smooth paste ; in another basin stir the raw yolks with a spoon, dropping in sweet oil very slowly and stirring all the time until you have used, together with what you stirred in the hard-boiled eggs, a small flask to every chicken ; when you have all the oil in, the mixture will be stiff enough for the spoon to stand upright in it, if you have gone by the directions ; now mix the cooked egg into this, stir it well together, add mixed mustard to your taste, a little cayenne and black pepper, and a few tablespoons of sharp vinegar, but not enough to make a decidedly sour taste ; last add salt to your taste ; set it away in a cool, dry place, until you are ready to mix together for the table. This SALADS. 105 dressing cannot be made with anything but the best sweet oil, and unless you have such, never attempt it. The bones and skin of the chickens may be put back in the broth they were boiled in, and by simmering a couple of hours, you have a good stock for soup. The above dressing is proportioned to chickens weighing about five pounds each; to this weight allow one heaping tablespoonful of dry mustard, mixed to a smooth paste with sharp vinegar for two chickens.

Records on this page

Lobster SaladDressed CeleryChicken Salad

The economical cook book