Chicken Salad. — Take the white meat of a cold boiled or
roasted chicken or turkey. Cut three-fourths the same quantity of
celery into small bits, mix thoroughly with the well-minced meat
and set in a cool place while preparing the dressing. Rub the yolks
of two hard-boiled eggs to a powder, to which add one teaspoonful
of salt, one of pepper, two of white sugar, and three teaspoonfuls of
salad oil, adding it drop by drop, then add half a teaspoonful of mus-
tard. Whip one egg to a froth and beat it into the dressing, and
over the whole pour one-half cup of vinegar✪ Chicken Salad, one teaspoonful at a
time, whipping constantly. Sprinkle a little salt over the meat and
celery, and pour the prepared dressing over it, tossing with a large
silver fork until thoroughly mixed. Turn into the salad-bowl and
garnish tastefully with whites of eggs and sprigs of bleached celery-
tops. Among the many receipts for chicken salad, this is unsurpassed
for deliciousness.
Dressing for Chicken Salad. — Two teaspoonfuls of mustard and
salt stirred in a thick paste; next the oil; then the cayenne and the
yolks of two hard-boiled eggs mashed very fine. Then two raw eggs,
and lastly the vinegar. This is for one chicken only.
Cabbage Salad (i). — Shave a hard, white cabbage into small strips;
take the yolks of three well-beaten eggs, a cup and a half of good
cider-vinegar, two teaspoonfuls of thick cream, one teaspoonful of
mustard mixed in a little boiling water; salt and pepper to suit the
taste. Mix all but the eggs together, and let it boil ; then stir in the
eggs, rapidly turn the cabbage into the mixture, and stir well. Make
COOKERY RECIPES. 4/3
enough for two days at once ; it keeps perfectly, and is an excellent
relish for all kinds of meat.
Cabbage Salad (2)✪ Cabbage Salad (1). — One quart of very finely-chopped cabbage,
two-thirds of a cup of sour cream, two well-beaten eggs; season to
taste with sugar, salt, pepper and mustard. If you have no celery to
chop with your cabbage, put in a tablespoonful of celery-seed. Add
a little vinegar. This is very fine, will keep well several days and is
excellent for picnics.
Carrot Salad. — Select very tender, rich-colored carrots, and scrape
and boil them in fast-boiling water till tender; cut into very thin slices,
put them into a glass salad-bowl, and sprinkle with sifted loaf-sugar;
add the juice of a large, fresh lemon, and a wineglassful of olive oil.
By way of garnish, place round the margin of the dish an onion cut
in exceedingly thin slices, and small bunches of any fresh, green salad-
leave✪ Carrot Salads.
Shrlmp Salad. — Dress some lettuce with a mayonnaise sauce and
arrange plenty of canned shrimps or fresh-boiled ones✪ Shrimp Salad around it.
Cold Slaw. — Yolks of two eggs, a tablespoonful of cream, a small
teaspoonful of mustard, a little salt, two tablespoonfuls of vinegar.
If cream is not used, put in a small lump of butter, rubbed in a little
flour. Cut the cabbage as fine as possible✪ Cold Slaw. Heat the mixture, and
pour it on hot.
Hot Slaw. — Cut a good cabbage, and with a sharp knife slice it
fine ; put it into a stewpan with a piece of butter, and salt and pepper
to taste; pour in just hot water enough✪ Hot Slaw to prevent it sticking to the
pan, cover it closely and let it stew ; stir it frequently, and when it is
quite tender, add a little vinegar and serve it hot.
Page 303 · 7 recipe records on this page
Presented as published in 1883. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Chicken Salad. — Take the white meat of a cold boiled or roasted chicken or turkey. Cut three-fourths the same quantity of celery into small bits, mix thoroughly with the well-minced meat and set in a cool place while preparing the dressing. Rub the yolks of two hard-boiled eggs to a powder, to which add one teaspoonful of salt, one of pepper, two of white sugar, and three teaspoonfuls of salad oil, adding it drop by drop, then add half a teaspoonful of mustard. Whip one egg to a froth and beat it into the dressing, and over the whole pour one-half cup of vinegar, one teaspoonful at a time, whipping constantly. Sprinkle a little salt over the meat and celery, and pour the prepared dressing over it, tossing with a large silver fork until thoroughly mixed. Turn into the salad-bowl and garnish tastefully with whites of eggs and sprigs of bleached celerytops. Among the many receipts for chicken salad, this is unsurpassed for deliciousness.
Dressing for Chicken Salad. — Two teaspoonfuls of mustard and salt stirred in a thick paste; next the oil; then the cayenne and the yolks of two hard-boiled eggs mashed very fine. Then two raw eggs, and lastly the vinegar. This is for one chicken only.
Cabbage Salad (i). — Shave a hard, white cabbage into small strips; take the yolks of three well-beaten eggs, a cup and a half of good cider-vinegar, two teaspoonfuls of thick cream, one teaspoonful of mustard mixed in a little boiling water; salt and pepper to suit the taste. Mix all but the eggs together, and let it boil ; then stir in the eggs, rapidly turn the cabbage into the mixture, and stir well. Make
enough for two days at once ; it keeps perfectly, and is an excellent relish for all kinds of meat.
Cabbage Salad (2). — One quart of very finely-chopped cabbage, two-thirds of a cup of sour cream, two well-beaten eggs; season to taste with sugar, salt, pepper and mustard. If you have no celery to chop with your cabbage, put in a tablespoonful of celery-seed. Add a little vinegar. This is very fine, will keep well several days and is excellent for picnics.
Carrot Salad. — Select very tender, rich-colored carrots, and scrape and boil them in fast-boiling water till tender; cut into very thin slices, put them into a glass salad-bowl, and sprinkle with sifted loaf-sugar; add the juice of a large, fresh lemon, and a wineglassful of olive oil. By way of garnish, place round the margin of the dish an onion cut in exceedingly thin slices, and small bunches of any fresh, green saladleaves.
Shrimp Salad. — Dress some lettuce with a mayonnaise sauce and arrange plenty of canned shrimps or fresh-boiled ones around it.
Cold Slaw. — Yolks of two eggs, a tablespoonful of cream, a small teaspoonful of mustard, a little salt, two tablespoonfuls of vinegar. If cream is not used, put in a small lump of butter, rubbed in a little flour. Cut the cabbage as fine as possible. Heat the mixture, and pour it on hot.
Hot Slaw. — Cut a good cabbage, and with a sharp knife slice it fine ; put it into a stewpan with a piece of butter, and salt and pepper to taste; pour in just hot water enough to prevent it sticking to the pan, cover it closely and let it stew ; stir it frequently, and when it is quite tender, add a little vinegar and serve it hot.
Records on this page
Chicken SaladCabbage Salad (1)Cabbage Salad (2)Carrot SaladShrimp SaladCold SlawHot Slaw