The Elm City cook book

thick. Cut into cakes with the top of quart can. Bake ina quick oven. Have the berries choppod with a knife, and sweetened. Put each cake on a small plate, tear open, spread with butter, and put a liberal share of the fruit between the layers and on top. Serve with cream. CHICKEN SANDWICHES. The day before needed boil a chicken until very tender, seasoning with salt. Have some liquor on it when done. Pour this into a separate bowl where it will jelly. Chop the meat, removing all skin, bone and gristle, rub smooth with a potato masher. Season with pepper, salt and celery salt, moisten with a little butter and jelly from the chicken. Have it perfectly smooth, seasoned high and thin enough to spread. Cut bread in thin slices, spread lightly with butter then with the chicken. Place two slices together and cut in triangles. if EGG SANDWICHES. ~ Chop hard boiled eggs fine with a cucumber pickle large or small according to the number of eggs. Pepper and salt and a little made mustard, rubbing very smooth with a silver spoon. Spread between thin slices of crustless buttered bread. CHICKEN SALAD. Have cold chicken free from skin and bones, place on a board and cut in long thin strips; cut these into dice, place in an earthen bowl. There should be two quarts. Season with four tablespoonfuls vinegar, one teaspoonful salt, half teaspoonful pepper. Set away in a cold place for two or three hours. Scrape and wash enough tender white celery to make one quart. Cut this with a sharp knife in pieces about half inch long. Put these in the refrigerator until serving time. Make the mayonnaise dressing, mix the chicken and celery together, and add half of the dressing. Arrange in a salad bowl and pour the remainder of the dressing over it. Garnish with white celery leaves. LOBSTER SALAD. Cut up and season the lobster the same as chicken, break the leaves from a head of lettuce, and wash carefully. Put them in a pan of ice water about five minutes, and then shake in a wire basket to free from water. Place in the ice chest until serving time. When ready to serve, put two or three leaves together in the form of a shell, and arrange them on a flat dish, mix one half of mayonaise dressing with the lobster, put a tablespoonful of this on cluster of leaves. Finish with a teaspoonful of dressing on each spoonful of lobster. ‘This is an exceedingly inviting dish. Lobster coral pounded to a powder mixed with mayonaise gives it a bright red color. A PRETTY SALAD. Scald and peel medium sized tomatoes and place them on the ice. While they are cooling, chop equal parts of cabbage and white part of celery. The celery can be omitted. Pour over this any nice salad dressing. With a small spoon remove the seeds from the tomatoes, being careful not to break the walls. Fill the cavities with the mixture and serve one on a small plate with lettuce or celery leaves under it. After scalding tomatoes place in very cold water; this keeps them firm. POTATO SALAD. Cut cold boiled potatoes in dice, add a little sliced celery, or a teaspoonful of the seed, and season with salt, pepper and a little onion chopped very fine. ga All Kinds of Fresh Spices, at Davis’ Pharmacy. “@\ DRESSING. Reat one egg; add one half teaspoonful ground mustard, teaspoonful salt, and beat well. Then add slowly, a little ata time, four tablespoonfuls melted butter, beating constantly. Add in the same way three tablespoonfuls vinegar, two tablespoonfuls sweet cream or milk and little cayenne. Put on the stove, and heat to the boiling point stirring well, but do not let it boil. Serve cold. SALMON SALAD.