The Fredericksburg home kitchen cook book

This salad may be improved by adding 2 or 3 slices of pineapple. — 58 — Mixed Salad* 6 large boiled potatoes (cold), diced; 3 barely ripe tomatoes; 1' onion, chopped; 3 hard-boiled eggs; 1 cucumber, sliced. Season with salt, pepper and celery seed. Moisten with oil and vinegar or sour cream dressing. Must not be dry. Chicken Salad. 1 boiled chicken ; 1 cup pecans ; a few apples ; a few" pickles ; some celery ; six eggs ; 1 tablespoonful sugar ; 2 tablespoonfuls butter; y2 tablespoonful mustard; 1 cup cider vinegar; pepper and salt. Chop the chicken, add pecans, apples, pickles and celery. Boil eggs hard. Rub the yolks of three eggs fine, add sugar, butter, mustard, vinegar, salt and pepper to taste. Mix all ingredients, put into a dish and. decorate with three eggs cut into rings or lengthwise. MRS. AUG. GOLD. Chicken Salad. 1 boiled chicken; 2 small pickles; 1 cup pecans; 1 stalk celery; 2 apples; 6 eggs. Chop chicken, pecans, apples, pickles and celery very fine. Boil eggs hard and cut in small squares, us& half for salad and half to decorate the top of salad. DRESSING: y2 teaspoon sugar; 2 eggs; % teaspoon mustard; l/2 cup vinegar; ^teaspoon salt; 'Y2 cup water; % teaspoon cayenne; 1 level tablespoon flour; 1 tablespoon butter. — 59 — Mix sugar, mustard, salt, cayenne and flour and beat well with the eggs, then add vinegar, water and butter, stir thoroughly, and then put in double boiler and let boil till it thickens. When cold mix with salad and serve. MISS ANNA GOLD. Chicken Salad. Take 1 nice large hen, boil tender in salt water, then take from fire but let chicken remain in stock until cold. Cut up in % inch pieces, then take y% the amount of blanched tender celery and also cut up in 1/3 inch pieces, and about 1 dozen olives cut in small picees. When ready to serve mix with plenty of mayonnaise dressing. Chicken Salad. Put one good sized chicken on to cook in cold water, add one onion, simmer until chicken is very tender. Eight hard boiled eggs, one stalk celery or celery seed, six small dill pickles. Cut chicken, celery and pickles in small cubes. Chop the whites of eggs very fine, mixing all thoroughly. Then make a sauce of one cup butter, one-half cup olive oil, one-half cup vinegar, one large spoon mustard. Salt, pepper and sugar to taste. Rub the yolks of eggs to a fine powder, then add the salt, pepper and sugar, then the oil and butter (which has been melted) putting in a few drops at a time, add mustard, lastly the vinegar, a spoonful at the time. Mix all ingredients well until the bottom of the mass is well saturated. Mayonnaise dressing may be added if desired. MRS. KURT KEIDEL. — 60 — Celery and Apple Salad. 1 bunch celery; 4 apples; dice very fine. Season with salt and white pepper, and dress with a mixture of vinegar (1 tablespoonful) and double the amount thick cream. A tablespoon sugar may be added if preferred. MRS. OTTO EVERS. Italian Salad. Any kind of meat cut into small squares, add same quantity of boiled potatoes cut into dice, 2 hard boiled eggs, 1 grated onion, 1 teaspoon of prepared mustard, 2 tablespoonfuls of cut pickles, 1 tablespoon cream, a little red pepper and salt. Mix with necessary vinegar and olive oil. MRS. I. GLATZLE. Salad of Celery Stalks.