The housekeeper's companion

colder your salad is the crisper and fresher it will taste, and the thicker and better will be your dressing. Chicken Salad. — One chicken, three bunches of celery, four eggs (whites and yolks beaten seperately), one or two tablespoonfuls of mixed mustard, two teaspoonfuls of salt, one level teaspoonf ul of pepper, one tablespoonful of butter (hard), six or eight tablespoonfuls of vinegar. Set the dish with these ingredients into a pan of boiling water on the stove, and stir until it thickens like custard; then set off to cool. Cut the chicken that has been carefully boiled into little pieces, and the celery also, and pour over them the dressing, adding, if you please, a little olive oil and sweet cream. Dressing for Salad. — Four eggs beaten, yolks and whites together; two tablespoonfuls of mixed mustard, one teaspoonful of salt, one teaspoonful of black pepper, or onethird of a teaspoonful of red pepper, one tablespoonful of butter, and nearly one teacupful of sharp vinegar. Float the pan containing the ingredients in a pan of boiling water on the stove and stir until thick like custard. When cold pour over the salad, adding cold vinegar if needed. Pies. — Pastry. — One pound and a quarter of flour, one pound of shortening and a little salt, all put together, sufficient cold water to mix with; no more flour. Put upon the molding-board, roll out and cut in strips, put one upon another, then cut off in squares, roll out, and put upon plates. Plain Pie-Crust. — One pound of flour, half a pound of butter; mix thoroughly with a knife or a spoon. Pour in very cold water, just enough to form a dough for rolling out; flour the board and rolling-pin, using a knife to handle the dough (the warmth of the hand makes it heavy); roll out the size of one plate at a time, so as to work it as little as possible. Bake in a quick oven. Tart Crust. — The white oi one egg beaten to a stiff froth, one tablespoonful of white sugar, one cupful of lard, a little salt, five tablespoonfuls of water, three cupfuls of sifted flour; roll quite thin for tarts; cut out with a cooky cutter — a scalloped one will look best; take an open-top thimble, make five holes in one, lay on a whole one, which makes a tart; pro ceed with all the dough in the same way; bake lightly; when done split open the tart and lay a slice of nice jelly between the layers; squeeze up the jelly through the holes; place them on the table on a plate, and you have a splendid looking dish for the tea table, and something that will keep two months. Do not put your jelly in till you wish them for the table. Rich Mince Pie. — Three pounds of beef, one beef's tongue, four (or six) pounds of suet, three and a half pounds of raisins ' iree pounds ui currants, three-quarters of a pound of citron, ei^ it pounds of chopped apples, four and a half pounds of sugar, three pints of molasses, three ounces of cinnamon, two ounces of cloves, a nutmeg, one teacupful of the Mace Compound, one and a fourth ounces of salt, half an ounce of pepper, one gallon and a half of sweet cider. When mixed, put into a kettle and scald, stirring it all the time. Put it hot into Hero or Mason jars— and the longer you keep it the nicer it will be.