Home dissertations

Cold roasted or boiled chicken free of skin, fat and bones. Place on a board, and cut in long, thin strips, and cut these into dice. Place in an earthen bowl; there should be two quarts, and season with four tablespoons of vinegar, two of oil, one teaspoon of salt, and one-half of a teaspoon of pepper. Set it away in a cold place for two or three hours. Scrape and wash enough of the tender white celery to make one quart. Cut this, with a sharp knife, in pieces about half an inch thick. Put these in the ice-chest until serving time. Make the mayonnaise dressing. Mix the chicken and celery together, and add half of the dressing. Arrange in a salad bowl or on a flat dish, and pour the remainder of the dressing over it. Garnish with white celery leaves ; or, have a jelly border, and arrange the salad in this. Half celery and half lettuce is often used for chicken salad. If. when the chicken or fowl is cooked, it is allowed to cool in the water in which it is boiled, it will be juicier and tenderer than if taken from the water as soon as done. LOBSTER SALAD. Cut up and season the lobster the same as chicken, break the leaves from a head of lettuce one by one, and wash them singly in a large pan of cold water. Put them iu a pan of ice-water for about ten minutes, and then shake in a wire basket, to free them of water. Place them 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 these shells on a salad dish. Mix one-half of the mayonnaise dressing with the lobster. Put a tablespoon of this in each cluster of leaves. Finish with a tablespoon of the dressing on each spoonful of lobster. This is an exceedingly inviting dish. Another method is to cut or tear the leaves rather coarse, and mix with the lobster. Garnish the border of the dish with whole leaves. There should be two-thirds lobster to one-third lettuce. POTATO SALAD. Peel and boil one pint of potatoes, mash them through a colander, letting them fall lightly on a platter ; while the potatoes are being boiled, wash and shave enough from a head of firm, white cabbage to fill a pint bowl ; boil three eggs hard, remove the shells, 1 20 SALADS. 12 c and chop the eggs fine ; chop one large pickled pepper fine, or use in its place a large pickled cucumber chopped fine and seasoned highly with cayenne ; mix together two tablespoons of vinegar, six tablespoons of good salad oil, one level teaspoon of salt, and half a saltspoon of pepper ; when the potatoes are ready, mix all the ingredients together quickly and lightly, put them into a salad bowl, and serve the salad at once. SHRIMP SALAD. Peel the boiled shrimps, and when thoroughly cold arrange them in a circle upon leaves of fresh lettuce. Pour a mayonnaise sauce in the centre, and serve at once. Sometimes a tablespoon of chopped parsley is added to the dressing for this salad. SALAD DRESSING. OIL SALAD DRESSING. Put in a bowl the yolks of two raw eggs, one level teaspoon of mustard, two tablespoons of vinegar, quarter of a saltspoon of pepper, and as much salad oil as is required to make about half a pint of dressing. EGG SALAD DRESSING. Mix thoroughly together, by beating, four tablespoons of vinegar, one heaping tablespoon of moist sugar, and the yolk of one raw egg. MAYONNAISE DRESSING.