Harper's cook book encyclopædia

Cabbage-and-celery Salad (a Southern dish). — Shred cabbage very fine and cut celery into small dice ; mix well together and sprinkle with salt and pepper. Put one gill of vinegar into a saucepan and stir in a wellbeaten egg. Stir over a hot fire till as thick as cream, add a salt-spoonful of mixed mustard, a table-spoonful of olive oil, and a teaspoonful of sugar. Beat well together, and when cold pour on the cabbage and celery. Cabbage Salad. — One head of cabbage, chopped fine ; three eggs, six table - spoonfuls of cream, three table-spoonfuls of melted butter, half a teaspoonful of black pepper, one teaspoonful of salt, two table-spoonfuls of mixed mustard, one cupful of cider vinegar. Stir together all the ingredients of the dressing but the cream and let them cook over the fire until they come to a boil ; then set the dressing aside to cool, when the cream is to be added and the whole poured over the cabbage. Cauliflower Salad. — Boil a head of cauliflower, throw in cold water until wanted, then tear apart, dry on a soft towel, put in a salad-bowl, pour over a teacupful of mayonnaise ; garnish with lettuce leaves and rings of hardboiled eggs. Serve immediately. Celery - and - apple Salad. — To two cupfuls of crisp, white celery, cut into half-inch lengths, add a cup of firm, tart apples, cut into tiny squares. Mix thoroughly together, and cover with a mayonnaise dressing. The dressing must be made before the salad, so that it may be poured over apple and celery as soon as they are mixed, as the apple will become dis- Celery-and-radish Salad SALADS Cold Slaw colored if allowed to stand exposed to the air. Celery - and - radish Salad. — Cut crisp, well-blanched celery into halfinch lengths, and heap it in a saladbowl . Border it with small, half-peeled radishes, and cover with a mayonnaise dressing. Cherry Salad. — They are stoned, laid on lettuce, sprinkled with powdered parsley, and French dressing is poured over, and the whole is allowed to stand for a while, when the juice is turned out and poured over the second time. Time, fifteen minutes. Chestnut Salad. — Shell a pint of the large Spanish or Italian chestnuts, rejecting all that are hard or shrivelled, and put the kernels over the fire in enough boiling water to cover them. Cook them half an hour, or until the skins slip off readily, as with scalded almonds. Take them from the saucepan, and, as soon as they are cool enough to handle, remove the skins. This may be done with the help of a fruit-knife or penknife, and the skins will come off readily. Arrange the peeled chestnuts on crisp lettuce leaves, pour over them a French dressing, and serve very cold. Chicken Salad. — The chickens should be well fatted, of medium size, and the flesh delicate and white. Cook them in the morning, using the water they were boiled in for soup, omitting all seasoning until the fowls have been taken out. When entirely cold, cut into small pieces, and place in a cool, dry cellar until wanted. If the meat inclines to dry, throw over it a clean cloth slightly dampened in cold water. Take the finest, whitest heads of celery, have both the celery and chicken in pieces about an inch long and half as thick. When ready, put the celery between clean, sweet cloths to make it perfectly dry, and then prepare your dressing as follows : To a pair of