The Henderson cook book

Crack the shell of a fresh boiled lobster and pick out all the meat. Cut this into inch and a half-inch bits. Set on the ice until thoroughly chilled, then mix with 1-3 as much cut up celery as you have lobster meat. Sprinkle with salt, very lightly, with paprika or cayenne, and mix with a rich mayonnaise. Put into a lettuce-lined bowl, pour mayonnaise over the salad and garnish with hard-boiled eggs cut into quarters and with boiled lobster claws. POTATO AND EGG SALAD. Hard boil 3 eggs 30 minutes; shell and cut fine with silver knife. Boil 3 or 4 potatoes. Dice while hot, mix with cut eggs and add French dressing. Let stand till cold. Serve on bed of watercress with more French dressing or boiled dressing thinned with vinegar. WALDORF SALAD. Cut into small pieces apple enough to make a cupful and same amount of celery. Mix with mayonnaise and heap on the small crisp leaves of lettuce. Put a spoonful of mayonnaise on top. STUFFED TOMATO SALAD. Six ripe tomatoes, % pint cream dressing, 2 cucumbers, lettuce, salt and pepper. Scald the tomatoes so that the skins can be easily removed. Cut a slice from the top of each, and with a small spoon remove the seeds. Peel the cucum- bers and cut them into dice, season highly and mix with at least half the dressing. Fill the tomato cups with this, and put another spoon of the dressing on top. Sprinkle a very little finely chopped parsley over and serve on a bed of lettuce leaves. FRUIT SALAD. Two oranges, 2 apples, 2 bananas, i/o can of pineapple cut fine. Dressing. — The yolks of 3 eggs well beaten, 3 tablespoons of vinegar, 1 tablespoon of sugar, *4 °f mustard, a pinch of red pepper. Cook in double boiler; let cool and add a teacup of whipped cream.— Mrs. D. Y. Cooper, Jr. 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 2 quarts. Season with 4 tablespoons vinegar, 1 teaspoon salt, y% teaspoon pepper. Set away in a cold place for 2 or 3 hours. Scrape and wash enough tender white celery to make 1 quart. Cut this with a sharp knife in pieces about i/o inch long. Put these in the refrigerator until serving time. Make the mayonaise 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. — Mrs. W. D. Massee. SHRIMP SALAD. Thin a quart of cooked shrimp-tails ; put in a bowl and add a French dressing. Mix well and place on the heart leaves of lettuce, pouring on a little more of dressing. Or after preparing the shrimps, put on lettuce leaves and pour over a mayonnaise dressing, adding capers and olives. SHRIMP SALAD. This, too, may be made from the fresh or canned fish. Marinate and season with salt, pepper and lemon juice, mix with mayonnaise and serve on lettuce leaves. Or make an unsweetened jelly of gelatine and lemon juice ; then while still liquid, wet individual moulds and pour a little jelly into the bottom of each. Put in several shrimps, and when the jelly begins to set, pour on more to cover, then put inside in a cold place to harden. \Yhen ready to serve, turn out the moulds upon lettuce leaves, cover with mayonnaise, and garnish each with two or three shrimps.